COVID-19 edition… after almost two weeks in shelter-in-place, I wanted to document just how we’ve been eating. Not too shabby, really.
Breakfast: Yogurt and granola. Both homemade.
Lunch: Leftover asparagus pasta
Afternoon snack: Ghiradelli chocolate squares and iced tea
Dinner: Chicken saltimbocca from Epicurious
Dessert: Eliza made a vanilla cream pie with graham cracker crust and whipped cream