Arete

• Brekky: Steel-cut oats (not rolled) w/ strawberries and a sprinkling of blueberries w/ 1/2 & 1/2; 3 cups of coffee w/same, 1/2 slice of burnt whole grain toast, 1 poached egg w/tabasco sauce.
• Lunch/Dinner: Various finger foods at a good friend’s 50th b’day party; a few small pizza slices, a skewer of marinated, broiled meat, broiled veggies, salad; glass of prosecco; birthday cake (!) chocolate w/white frosting–way too sweet.
• Snack: A few Droste chocolate pastilles.

• Brekky: Dunkin’ Donuts coffee (1/2 small cup w/cream) + chocolate-frosted donut
• Lunch:  Salad w/Ranch dressing; yogurt parfait w/raspberries, bit of spinach dip w/celery, carrot, and cauliflower
• Dinner: Leftover stuffed bell pepper (with various veggies) from last night’s dinner at Russian Tea Time in Chicago; 2 apples — a granny smith and a red delicious, 1 hard-boiled egg I brought with me from No Worries Farm

General Note:  It’s fairly impossible to eat healthily with no decent breakfast place within walking distance (I’m car-less), no grocery store within walking distance, and no healthy dinner places within walking distance…

• Brekky: Two slices of yummy, freshly baked (last night) honey bran toast w/whipped butter & homemade grapefruit marmalade; slices of strawberry, banana, apple; 4 c. coffee w/homemade soymilk
• Lunch:  Ate out at Farm House, but took my own bread (2 slices, for toast), my own soymilk (for coffee), my own grapefruit marmalade, my own eggs, laid by our hens (3 poached, ate only the whites). Had their salad w/Ranch dressing. Salad consisted of iceberg lettuce, avocado and tomato slices, dried cranberries, bits of cheddar & Monterey Jack cheese.
• Dinner: Had 7 leftover baked spinach pastries (kadayef) from last night; bowl of homemade tomato and fennel soup, finished leftover salad from lunch. A couple of glasses of white wine, a bite of chocolate…

• Brekky: 1 slice home-baked honey bran toast w/whipped butter & homemade grapefruit marmalade; a few slices of strawberry, banana, and apple; coffee w/homemade soymilk
• Lunch: 1 slice honey bran toast, 1/2 avocado, a few oz. of cheddar cheese; salad of home-grown Bibb lettuce, curly-leaved lettuce, some carrot and celery, salt and lemon juice for dressing
• Dinner: Lebanese kadayef (home-made yeast dough, that rose twice) baked, stuffed with spinach/onion/spice mixture; lentil stew (with celery, 1/2 carrot, & some onion). Some wine & beer, too.

• Brekky: 2 slices of home-baked honey-bran toast w/whipped butter & homemade grapefruit marmalade; banana, strawberry, & apple slices; coffee w/freshly made (just last night) soymilk.
• Lunch: 1 slice of home-baked honey bran toast w/Tillamook medium sharp cheddar cheese, 1/2 tomato, and 1/2 avocado
• Dinner: Macaroni & cheese (homemade), peas and carrots (grown in our garden, frozen after harvesting and blanching), some white wine

• Brekky: 2 slices (ends) of home-baked, honey bran bread, toasted, w/whipped butter & homemade grapefruit marmalade; coffee w/nonfat milk (ran out of home-made soymilk, will make some tonight); sliced banana, strawberry, and apple
• Lunch: Went to OAEC (Occidental Arts & Ecology Center) Plant sale, where I bought a “savory scone” w/rosemary and 2 vegetable rolls. Had those for lunch, along w/some Dong Quai tea.
• Dinner: Ate out at King Hwa restaurant, since I worked in the garden all day (planting 2 red currants purchased above, weeking, and planting asparagus I grew from seed). Had: brown rice, vegetarian moo shu (one pancake only), string beans w/tofu, and some snow peas w/mushrooms. Tea and a bit of orange for dessert.

• Brekky: 3/4 sesame bagel (UG) + last bit (end) of homemade honey-bran bread I had left in the freezer, w/whipped butter and homemade lemon marmalade (not as bad as I first judged it) and, of course, grapefruit marmalade. Coffee w/soymilk; a few slices of strawberry (from the garden) and banana.  Need to bake another loaf of bread!!!
• Lunch: Hash brown potatoes, 3 eggs (only 1 yolk) w/a little onion, broiled 1/3 tomato (all that was in the house), juice of 1 orange (from our garden), baked sesame bagel w/butter and marmalade, decaf coffee w/soymilk. (Running low on that , too.)
• Dinner:  Angel hair pasta prepared by hubby (way too much pasta w/too little sauce, as a result, I don’t know why he does that…); greens=chard, prepared by yours truly–last chard from our garden, white wine.
• Snack: Pepper jack cheese, tamari almonds, white wine, chocolate.

• Brekky: 1 slice of honey bran bread w/whipped butter & homemade grapefruit marmalade; 1 Just Desserts “Black Tie” chocolate cupcake (which hubby would have liked for a dessert after dinner…); coffee w/homemade soymilk; fruit consisting of strawberry, apple, Manila mango, and banana slices.
• Lunch: Ate leftover broiled tofu w/vegetable chow mein
• Dinner:  Baked halibut w/tomato, fennel, & zucchini; braised beet greens (from our own garden!) with garlic, hot pepper (again, dried, from our garden), and a bit of red wine vinegar, rosemary potatoes (rosemary from our garden); salad of curly lettuce, beets, orange (all from our garden) & sunflower seeds w/homemade dressing (secret recipe executed by hubby). YUM!
• After dinner snack: Fennel crostini w/pepper jack cheese and white wine.

• Brekky: 1 slice of honey-bran toast with whipped butter and home-made grapefruit marmalade; coffee w/homemade soymilk; fruit plate of 1/2 sliced banana, 4 sliced strawberries, 1/2 small sliced apple, 1/2 diced Manila mango
• Lunch: Farm House at Sebastopol: 3 poached eggs (laid by our hens), ate whites only w/Tabasco sauce; 2 slices whole wheat toast w/butter and homemade grapefruit marmalade; big lettuce salad w/a few slices of tomato and avocado and dried cranberries w/Ranch dressing; coffee w/homemade soymilk.
• Dinner: Ate in SF, at Mel’s on Lombard, on way home from visiting mom: veggie burger w/grilled cheddar and mushrooms, red onion, lettuce; lettuce salad w/grated carrot, lemon, salt, and pepper for dressing; hot tea w/lots of lemon and 1 tsp. honey; steamed veggies: zucchini, crookneck squash, broccoli and carrot.

• Brekky: 1 slice of honey bran toast w/whipped butter & home-made grapefruit marmalade, 3 sliced strawberrries, sliced small 1/2 apple, ~1/3 sliced banana; coffee w/soymilk
• Mid-morning snack: Just Desserts “Black Tie” chocolate cupcake with coffee & soymilk; 1 slice of honey bran toast w/whipped butter & home-made grapefruit marmalade
• Lunch: 1 slice honey bran toast w/pepper Jack cheese + an avocado, carrot
• Dinner: From Sam Choy’s Sampler:  Welome to the Wonderful World of Hawai’i Cuisine, Lasagna-Style Hibachi Tofu Salad (this was basically broiled, marinated tofu topped with wok cooked veggies and a ginger/garlic/cilantro pesto sauce topping (YUM), accompanied by “Chinese Pasta Primavera” which was essentially Chinese soft noodles (boiled) mixed with wok-stir-fried broccoli, asparagus, snow peas, shallots (from our garden), cilantro, garlic, and red bell pepper, seasoned with a bit of tamari. Fabulous dinner, if I do say so myself.  Michael loved it! Had some white wine, too.
• After-dinner snack: A bit of dark, organic, stone-ground chocolate w/decaf tea and lemon & sugar