Breakfast: We seem to be getting to bed later and later. The mornings come too soon, even when we get up late. When we are at home in New York, I don’t eat until I am hungry. But here in California with our rehearsal schedule if I don’t eat well in the morning I’ll be in trouble. Gary made Oatmeal and although I wasn’t very hungry, I ate it.

 
Lunch: Just before leaving the pool house I made a quick meal of Corn Thins and Peanut Butter. I would be burning lots of calories in a little while and needed to stock up.

 
Dinner: After another 6-hour no-break rehearsal period we got back to the pool house. We had decided to make our new favorite big soup. Gary volunteered to put it together. I made a suggestion to keep it all in one pot and we could take small bowls at a time. Gary wanted to divide up all the goodies into two big bowls and serve it that way. The problem is, the only big “bowls” we have here are plastic ones and I don’t like eating hot food out of soft plastic. We were tired, hungry and cranky. Too many cooks spoil the broth, even if the broth comes in a brick from Whole Foods. All’s well that ends well and indeed it did, I got my way and Gary made it all in one big pot so we could scoop it into smaller bowls. The soup was delicious, with Field Roast Sausage and Slices, Sophie’s Kitchen Vegan Coconut Shrimp, Tofu, Ancient Harvest Corn/Quinoa Noodles, Kale, Red Onions, and Carrots. I think I had four smaller bowls!