Wednesday: Day 5
Breakfast
As usual, water, then later, a blended fruit drink started my day. Our Mah Jong class this morning demanded that I eat quickly and go. Luckily there was the remaining quarter of the frittata and left over roasted potatoes, which I warmed up.
I failed to bring any snacks for the 3 1/2 hour class, other than water. While others munched on provided energy bars, tea and coffee, I drank water. At break, while others went to get a coffee, I was a good purist and drank water and went for a walk.
On the way home, on foot, we spotted a plum tree and a handy bench to climb up on to pick the ripe Italian plums. We filled a bag to carry home and washed a few to eat, then and there.
Lunch
By the time we arrived home I was ready for lunch. Luckily, there was a lamb patty, and a cup of cooked brown rice in the fridge. Into a warmed and oiled skillet went half a medium sized chopped red onion, 2 sliced garlic cloves, 1/2 chopped sweet red pepper, a dozen sliced cherry tomatoes, crumbled up patty, and the rice. It mixed well over the heat. A small bowl of gazpacho accompanied the rice dish.
Snack
Asian pears from our tree made a crunchy, juicy snack.
Dinner
Knowing that tomorrow would be a day away from home, I prepared a salad that I had tasted at the festival at the Co-op, the Blue Fox Farm's Late Harvest Potato Salad with Kale and Tomatoes. I figured it could be my lunch tomorrow, as well. Four ripe peaches on the counter, turned into a Divine Peach Cobbler, thanks to the Co-op's recipes that were given to Eat Local Pledgers.
As usual, water, then later, a blended fruit drink started my day. Our Mah Jong class this morning demanded that I eat quickly and go. Luckily there was the remaining quarter of the frittata and left over roasted potatoes, which I warmed up.
I failed to bring any snacks for the 3 1/2 hour class, other than water. While others munched on provided energy bars, tea and coffee, I drank water. At break, while others went to get a coffee, I was a good purist and drank water and went for a walk.
On the way home, on foot, we spotted a plum tree and a handy bench to climb up on to pick the ripe Italian plums. We filled a bag to carry home and washed a few to eat, then and there.
LunchBy the time we arrived home I was ready for lunch. Luckily, there was a lamb patty, and a cup of cooked brown rice in the fridge. Into a warmed and oiled skillet went half a medium sized chopped red onion, 2 sliced garlic cloves, 1/2 chopped sweet red pepper, a dozen sliced cherry tomatoes, crumbled up patty, and the rice. It mixed well over the heat. A small bowl of gazpacho accompanied the rice dish.
Snack
Asian pears from our tree made a crunchy, juicy snack.
DinnerKnowing that tomorrow would be a day away from home, I prepared a salad that I had tasted at the festival at the Co-op, the Blue Fox Farm's Late Harvest Potato Salad with Kale and Tomatoes. I figured it could be my lunch tomorrow, as well. Four ripe peaches on the counter, turned into a Divine Peach Cobbler, thanks to the Co-op's recipes that were given to Eat Local Pledgers.
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