Breakfast: We still have water in the kitchen but I know it’s not going to last. The building super told us he would be turning it off tomorrow. Fortunately we are prepared. I was craving a repeat on yesterday’s lunch: Cranberry Beans, Guacamole and Brown/Black/Red Rice. Gary dug into the precooked Steel Cut Oats with Bananas and Coconut.
Lunch: It’s Tuesday and it’s time for another episode of It’s All About Food. It’s important to eat well before talking about food for an hour. Gary made a beautiful Miso Soup with Red Cabbage, Red Onions and Sesame Seeds.
Daily Green Juice: Kale, Collards, Red Cabbage, Celery, Carrots, Lemon, Ginger.
Dinner: We’ll be flying to California in a couple of days to direct a production of Fiddler On The Roof. Gary was working on the set model later in the day. We took a dinner break with big Salads: Kale, Red Cabbage, Red Onion, Homegrown Daikon Radish Sprouts, Almonds, Pinenuts Creamy Balsamic Dressing and Chickpea Flour Flatbread.
Evening: The plan was to stay up late and get a lot of necessary work done before we left for California in less than two days. We needed fuel to keep going. Sometimes it’s a problem when you like to cook and can make whatever your heart desires in practically no time at all. I said, “Cookies?” Gary’s eyes lit up and I knew that meant, oh yes! Since we are going to be away for awhile I have not been replenishing our pantry items but we had everything for Oatmeal Chocolate Chip Cookies. This recipes makes a lot so there would be plenty to take along on our flight out west.
