Breakfast: After an amazingly magical dinner party last night we got up late. Typically when I have a late breakfast I like it to be savory. I made Sautéed Cabbage with Onions and Boiled Potatoes served with Mustard.
Snack: We finished the last of the Flourless Chocolate Cake, a sad, but delicious goodbye.
Daily Green Juice: Kale, Cabbage, Lime, Ginger, Carrots, Celery
Dinner: Gary made his Frittata recipe substituting Romenesco and Onions in place of the Spinach, dotting the top with Field Roast Mexican Chipotle Sausages. He made it for two reasons. One, it’s always fun to have a breakfast type dish for dinner. And two, I am leaving early in the morning for the airport and will be traveling all day. I will be taking the leftovers with me. It travels really well. We also had Steamed Kale and Collard Greens with Ginger and Sesame Seeds. If you have not tried dark leafy greens with ginger, I recommend that you do. It’s a delicious pairing of flavors.
