Breakfast: After our brief “fruit shortage” and now feeling in abundance I couldn’t wait to make Fruity Waffles. I put some frozen blueberries in a pot and warmed them up to make Blueberry Coulis and served them with Vanilla Black Tea.
Daily Green Juice: Kale, Collards, Celery, Lime, Ginger
Dinner: My niece was performing the roles of Pinky and Cha-Cha in a junior production of the musical Grease. After the show, we were oozing with pride for her excellent performance. My parents and I had a long ride home and were hungry. Before getting on the highway my mom spotted the Golden House Chinese Restaurant in Jefferson Valley, NY. We stopped there for dinner. It was cold out and we were happy to be served a pot of oolong tea. The menu was traditional American Chinese fare and for me that was a red flag. There were a lot of vegetables dishes that I knew would be sautéed in chicken broth, in fact of few of them were listed as such – Boy Choy in Chicken Broth. BLECH! I went the safe route and order steamed vegetables with tofu with brown rice.
Evening: Back at home, later that evening…
Gary did not come with us but he had dinner ready for me if I wanted it (which you will read about tomorrow) but I wasn’t hungry so we had mint tea with Boozy Balls, a new sweet variation based on our (Fruit and Nut Truffles with added Bourbon).
