Mon. Mar. 18
I got to go out to dinner with Ava’s uncle and cousin who are visiting, so dinner not included. But here’s what I made for the rest of the day:
Breakfast: Cheesy scrambled eggs on toast— easy and fast.
Snack:
Croissant from Acid
Late lunch/pre class meal?
Chickpeas, green bell, cucumber, cherry tomato, mozzarella, olive oil, salt, lemon juice, pepper, garlic.
Dinner was lots and lots and lots and lots of fish, which was super good but not the kind of place in which whipping out a phone to take photos of everything would’ve been appreciated so I’ll leave it up to your imagination. Think fish, if that wasn’t clear already.
