Another day of physical labor, but the weather was glorious and I was happy to be outside.
For a breakfast change from grapefruit, I had a scrambled duck egg, with a little grated cheddar from Veldhuizen. Missed lunch entirely, racing from one project to the next. I need more portable food options. Exhausted by the time I got home, I was faced again with no dinner plan. Why do I do this to myself? Because I’m so accustomed to picking something up on the way home, already prepared and ready to eat. So, I dug around the freezer and found some saffron pasta from the Downtown Farmer’s market, and made that, topped with green onions I sauteed in Elevated Artisinal garlic confit, olive oil (Texas Olive Ranch) and Full Quiver feta. It was pretty darn good.