Breakfast: Was it planned or by accident that we had just the right ingredients left in the refrigerator to make Vegan Chopped Liver? Tomorrow would be our last night here in Walnut Creek and we had plans for dinner in Santa Cruz with our friends John and Deo. I thought I would bring them the Vegan Chopped Liver as an Appetizer. It filled one container and there was a little leftover which I got to taste at breakfast. We finished up the No-Egg French Omelette and Breakfast Potatoes from yesterday.
Lunch: I was teaching a voice lesson in San Jose. Gary dropped me off at the theater where I was teaching and he went to visit his dad. Afterwards we grabbed some smoothies at Whole Foods. Gary opted for one of the standard mixes with Kale, Mango and Coconut Water. I designed my own with Kale, Blueberries, Banana, Peanut Butter and Almond Milk. It was a treat!
Dinner: We arranged to meet Gary’s sister Deb and brother-in-law Allen along with his brother Mark and sister-in-law Tammy at Aldo’s in Los Gatos. We were here at the beginning of our trip and it was sweet to spend some time at the end of our trip here as well. Last time I almost figured out how to order here and this time I nailed it. The salad was easy – Radicchio Endive Salad with Balsamic Vinegar.
For the main dish I requests the following vegetables: Artichoke, Spinach, Potatoes, Broccoli, Onions, Olives and Sun Dried Tomatoes. The server remembered us from the last time and I told him I had requested sun dried tomatoes before and didn’t get them. This time we did. Like before I requested no salt. This time I also asked for it to be light on oil. And it was!
