WORKING THE ROSTER/2. AOLAB 25JUNE2014

Off all the “other stuff” [supplements and whatnot]I take in the morning for the day. Claimed Wednesday as my ME day after 7wks of either being on the road[literally travelling TO here & there] or covering others’ shifts every week.. Hence the frothing up of the drawing, perhaps.

I let myself have a cappuccino and a slice of ricotta cheesecake around 11am at Angelo Brocatos over notes. Not the “best” breakfast…but woke up thinking about it & it was a pretty frickin best bfast lol. FTR it had ricotta, egg and cream in it, so technically it still qualifies in this universe as a candidate for desayuno anyway, if it’s being asked lol.

First official meal was at 4pm today. It’s a riff on bruschetta and the open-faced sandwiches(tartines) that Le Pain Quotidien used to pull me out of the house for in NYC even on rainy days[like here right now].

 

AOLAB/TRI-PART TARTINE:

3 ROUGH-HEWN SLICES OF CIBATTA,LIGHTLY TOASTED. TOP WITH:

#1 PESTO, SAUTEED CHERRY TOMATOES, FRESH CILANTRO,FRESH MOZZARELLA,RED PEPPER, FRESH CHOPPED GARLIC &KOSHER SALT.

#2HUMMUS ,SAUTEED BABY BOK CHOY& PROSCIUTTO*[I will admit I ended up pulling most of the pros off to enjoy on the other side of the bok choy& hummus]

#3SOUR CREAM & CAVIAR.

dessert: HOMEMADE COCONUT MILK(like under a half cup)

*The strangest most beautiful thing is watching myself grow out of prosciutto like I pretty much have grown out of bacon. i put a 2nd piece & it was too much. It’s never been too much before.

 

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