Monday, day 164, I had a peach for breakfast. For lunch I had to satisfy a craving, started by the Dai Due BLT at the farmer’s market on Saturday, so I stopped off at Texas French Bread, picked up a loaf and made a BLT with Kocurek bacon, Tecolote Farms lettuce, my homegrown tomatos, and Sand Creek Gouda. Perfect. For dinner, I had planned to grill a Richardson Farms ribeye, but friends lured me away from dinner at home, and we had split squash pizza and flatiron steak at Cipollina.
Tuesday, day 165, no breakfast, my bad, salad for lunch, and Austin Food Journal’s famous pizza for dinner.