Breakfast: Steel Cut Oats with Bananas, Blueberries and Chia Seeds served al fresco, the best way to start the day
Lunch: With lots of reading to do, and many leftovers to attend to, I made a mob of cooked vegetables: Broccoli, Zucchini, Celery, Bell Peppers, Cauliflower and Tofu and served it on a bed of Mixed Greens. I was eating for hours as I read On Their Own Terms: Animal Liberation for the 21st Century by Lee Hall, getting ready for my interview the next day.
Snack: We discovered this simple treat here in the pool house in Monte Sereno where we are staying and I have to say I was craving it: Corn Thins with Peanut Butter and Apricot Preserves.
Dinner: Gary and I went upstairs to raid the refrigerator for Sunday dinner leftovers. I had a fruit salad, a Yukon Gold Potato, a small Sweet Potato and a pile of Edamame.
