Tuesday, May 7, 2019
Breakfast at home: egg and cheddar on english muffin with grilled heirloom tomato and fresh thyme, 8 ounces of orange juice, one pint of hot water. Walked and rode Muni to UCSF Laurel Heights. Continued converting old strategic plans from PDF to HTML. Lunch: nuts, dried fruit, seaweed. Walked and rode Muni home. Dinner at home with Patrick: Whole Foods pad see yew from frozen, sparkling water for Patrick, Hint blackberry for me. Dessert: we made cinnamon crispas using leftover pasta sheets cut into strips about 3 x 1 inches each. It came out pretty well, just a slightly different taste than we remember. To bed early, woke around 1 am. Late small meal: I made spaghetti sauce from tomatoes, tomato paste, thyme, and frozen garlic, and ate that with leftover curly, tubular pasta.