Tuesday I Ate
Breakfast: Shredded Wheat and grapefruit juice
Lunch: leftover skillet chicken biryani (from Cook’s Illustrated Quick Recipe Cookbook) with cilantro yogurt sauce and cucumber slices, sweet potato pie
Dinner: smoky beef and bacon chili, rice, buttermilk cornbread (from The Bread Bible), carrot sticks, See’s candy (raspberry creams, scotch mallows, peppermints)