Breakfast: The day began with cocktails! Aguas Frescas, nonalcoholic drinks made from blended melons.
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The big jug of watermelon we made a few days back still has plenty leftover. I don’t think we will be able to finish it! Time to make more melon cubes.
Next we set up an oatmeal bar. I was inspired to create the “bar” from my interview with Timaree Hagenburger and her new cookbook, The Foodie Bar Way, where she had 32 food bars people can create, giving everyone at the table the choice to add in the toppings they want.
Daily Green Juice: Kale, Collards, Celery, Carrots, Ginger Juice Ice Cubes.
Dinner: I love these “everything but the kitchen sink” bowls filled with the leftovers from the past few days. They are always a surprise and can never be repeated. This goulash contains a mix of Heirloom Black and Red Rices, Turanicum, Red Onions, Porcini Mushrooms, and Chipotle Sauce. I added some turmeric and black pepper because I am in a habit of adding these power spices whenever I can.
