Breakfast: Coffee, almond milk. Used the almond:water ratio from this recipe and added about twice as much sugar as I thought necessary, at least a tablespoon, and a teensy bit of salt. Much better than the hazelnut-almond milk, either because I added more sugar or because the hazelnut skins made it bitter. Oatmeal, hazelnut-almond meal, grapefruit.
Lunch: Eggplant and chickpeas with tomato from Claudia Roden's Arabesque, basmati rice, this pork and squash soup.
Dinner: Fried some string beans in a wok until blistered, put aside. Fried some ground pork with fennel, chili, garlic, and salt until crumbled and browned (actually closer to blackened, whoops!). Brown rice. Marshmallow.
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