Breakfast: In our “spare time” Gary and I are working on a model of the set for Fiddler on the Roof. It’s fun to do, especially having to be creative with few supplies in the pool house. We worked quickly since we had to be at the theater for rehearsals at 3pm. I put a pot of Polenta on the stove to cook. I was so preoccupied with getting my work done, I forgot about it. Fortunately, when I remembered to check on it, the Polenta was done, perfectly. We had it with Chia Seeds and Raisins. After eating, we got to work, cutting cardboard to create a small model of the theater and the set that we would have built.
Lunch: Before leaving for the theater, Gary made me a quick, very large salad with Garbanzo Beans, Avocados, Red Onions and Baby Greens. It still amazes me how big salads can be so satisfying and keep me energized for many hours.
Daily Green Juice: We drove to Whole Foods on the way to the theater and each got the Campbell Blend with Kale, Celery, Carrots, Parsley and Ginger.
Dinner: We can’t get too creative with our meals here in the pool house, especially coming home late from rehearsals. We are taking advantage of more prepared foods these days. We had Field Roast Frankfurters, wrapped in Sprouted Corn Tortillas with Dijon Mustard, a Green Salad and Iced Tea.
Evening: Before going to sleep, I had some sliced Oranges and Lavender Mint Tea. We got a big bag of oranges from cousin Nancy’s tree. They are very tart, almost like lemons, but I like them. Gary had Peppermint tea.