In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
Breakfast at work: toasted baguette with butter, hot cocoa made with soy milk. My cubemate L. brought me these adorable recipe cards from the Black Apple. She said she saw them and thought of me. Isn’t that sweet?
Lunch: leftover spaghetti and salad greens. I like to mix my salad greens in with my pasta so it wilts a little. Also, I heated up the leftovers and realized that it was way too much food, but then I ate it all anyway.
Afternoon snacks (not pictured): I attended a retirement party at work, and had a tiny focaccia and chicken salad sandwich, a mini-brownie, and a cube of cheese. Plus a few sips of ginger-soda-tea punch.
Dinner: black beans topped with queso panela, plus a tortilla with butter. I cooked the beans in the crockpot all day, so when I got home the house smelled wonderful.