Breakfast: We leave later today for California. As a rule, we make an effort to eat the fresh produce or cook it and freeze it for when we come home. There’s no food wasting in our house. Gary got up early and went to his acting class. I sat at my desk and worked, eating a Kale Salad.
Lunch: Gary left his class early so that there would be plenty of time to get to the airport. He presented his scene in class and left. We sat down for lunch and decided what should be eaten and what should be frozen. There were a lot of Pinto Beans. Gary made a fresh batch of Tahini/Miso/Nutritional-Yeast Cheesy sauce and poured it over the beans.
There were Fruity Waffles to eat next, topped with Cranberry Sauce made with Apricots and Dates (no refined sugar).
Dinner: Once in the airport, Gary broke out the food he made for the trip. As usual we had Baked Tofu. Gary’s latest marinade of Apricot Butter and Balsamic Vinegar is the best.
