Day 24

For dinner we had the Oven-Roasted Chicken Shawarma from the NY Times.  Pretty delish, I'm looking forward to making it again when I can have it with feta and hot sauce.  I also made the Broiled Eggplant Salad from Good and Cheap.  Since the chicken takes a few hours I wanted to consolidate oven use so instead of broiling the eggplant I brushed the slices with olive oil and put them in the oven for the last 20 minutes or so while the chicken was cooking.

Day 8

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.

Day 4

Breakfast: Oatmeal, jam, apple, peanut butter.

Snack: Black tea, raw almonds, unsalted rice cake.

Lunch: Green curry made by husband from the Pok Pok cookbook with peppers, string beans, Thai eggplant, and chicken minus fish sauce.  Brown jasmine rice.

Dinner: Stuffed eggplant from Martha Stewart Living.  Nixed currants, used pork instead of lamb.  This dish has been a favorite since the glorious day the issue showed up in the mail and the fact that I can still eat it was a much needed morale boost.

Dessert: Toasted marshmallows.