Breakfast: Our days start late. We are still on California time, maybe even Hawaii time! And somehow with the heat, we get up late and stay up late to work when it is cooler. We had our first meal, breakfast at about 1:30pm. Gary made cooked Oatmeal with Apples and Bananas, topped with Blueberries, Coconut, Chia Seeds and Soy Milk.
Dinner: Our next meal wasn’t until 8pm. We had worked, and walked and were ready to eat. As Gary made the Kale Salad and Tahini Dressing, I put up a pot of Millet and cut open a Pineapple. We finished about half of the Pineapple before we sat down to eat. Hungry! We finished the Split Pea Soup (mine topped with Pacific Northwest Mushrooms rehydrated from Fungus Amongus). Extra Tahini topped the Millet, one of my favorite combinations to eat.
Evening: Late in the evening we sat on the terrace and enjoyed a couple of glasses of Samuel Smith Organic Lager Beer and the cool, salty, ocean breeze.
