Breakfast: With our guests Beth and her son Buddy visiting from Costa Rica I gave them a menu list of possible breakfast dishes and they joyfully requested cooked oatmeal! We made a pot of oatmeal with apples and raisins and everyone could top their own bowls with additional items including sliced bananas, cinnamon, shredded coconut, maple syrup and/or brown sugar. We made a pot of kukitcha twig tea and English Breakfast tea.
Lunch: Our original plan was to head into Manhattan and do some shopping and have lunch. Our guests did a little shopping in our neighborhood in the morning and then we sat around and chatted for a long time, long enough to be hungry for lunch. Beth and I devoured the leftover kale salad from the evening before. Then Gary whipped up a fun lunch of Field Roast vegetarian frankfurters, gluten-free English Muffins, mustard and our new Cashew Cheese Fondue Sauce.
Daily Green Juice: Collards, Kale, Celery, Carrots, Lime
Dinner: We did make it into Manhattan for some shopping and dinner. Buddy was craving Japanese food, especially miso soup. I suggested Beyond Sushi but when we arrived there weren’t any tables available and we really wanted to sit and be comfortable for a awhile. We had passed Sushiya on the way and decided to go there. I ordered some edamame, avocado maki and green tea.
Evening: Our guests sayed out late to go to a movie and Gary and I went home. We finished up the last soy ice cream we had in the freezer from the day before along with some Biscotti.