Breakfast was a cup of coffee, a glass of orange juice half of a white grapefruit, and a bowl of King Arthur mulit-grain porridge with maple syrup and brown sugar. I weighed 156 pounds.
Lunch was a quesadilla made with our own frijoles refritos and some grated cheddar cheese, and a little screaming hornets hot sauce, along with a cup of orange spice tea.
Dinner was “experilentil.” We tried to make lentil burgers — or rather we did make them. They flavor was acceptable, though the texture was a little on the mush side. We need to play with the recipe and the technique a little before these are ready for prime time, but they showed promise. We also had herb roasted winter vegetables — potatoes, onions, carrots, and butternut squash with rosemary, thyme, and savory and balsamic vinegar — with two and a half glasses of Avia Riesling from the Primorski Region of Slovenia.