Breakfast:
Egg white omelettes with sauteed crimini mushrooms, bell peppers, yellow onions, polish sausage, and cotija cheese
Fresh home-roasted yirgacheffe coffee
Lunch:
Caprese salad
Sauteed kale with turkey andouille sausage, crimini mushrooms, and avocado
Fresh blueberries and strawberries
Yirgacheffe espresso shots shaken over ice with Bailey's and cream, aka Bailey's martini.
(Behaviorally, the kids were about like they were yesterday)
Snack:
A few crumbles of high end Swiss dark chocolate left over from making Mexican chocolate sorbet for tomorrow night
Dinner:
Sweet potato noodle salad (sweet potato noodles in a chipotle citrus dressing tossed with roasted corn, pepitos, arugula, cilantro, and cotija cheese)
Southern Tier IPA (for R)
Homemade chocolate chip cookie dough ice cream
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