COVID-19: A Food Diary Day 8 -- Restraint
COVID-19: A Food Diary Day 10 - Simplicity

COVID-19: A Food Diary Day 9 - Banana Bread

BurgerThe days are starting to blend into each other a little. It's fine, but a little disconcerting when you can't remember what you ate or did yesterday . . . 

I ate the last of the pasta with lemon and peas for breakfast. I love leftovers for breakfast generally, and this was no exception. After breakfast, I did a quick inventory and realized the bananas were getting a bit overripe, so I made some banana bread. When I checked in with my dad later on in the afternoon, he too had made banana bread. My guess is that the bananas that everyone bought last week and didn't finish are just at the right point for banana bread right now, so we're not the only ones. 

Took a walk with Mox and then came back and did a quick bodyweight workout routine outside (thanks, Aaptiv!) before heading in to stretch. For lunch, I dug into some leftover chickpea and potato masala from a few days ago, then took out some of the ground frozen meat for dinner. Given our current choices (bison, chicken, and turkey), we settled on some bison burgers, which we cooked up with some oven fries and a salad. Filling and comforting. Cocktail of the day: rye whiskey Manhattan. Two parts whiskey, one part sweet vermouth, dash of bitters. Stir with ice and strain or serve on the rocks as you prefer. 

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