Yesterday in SoCalif...

Breakfast: a pot of Sumatra with half-cream.

Lunch: assorted leftovers (wedge of crustless zucchini & red pepper quiche made with pastured eggs and cream, chunk of grass-fed strip loin au poivre, few bites of leftover thyme-roasted sprouts and carrots).

Dinner: antipasti-style green salad (chopped romaine/cos tossed with genoa salame, sopressata, peppered turkey, provolone, marinated beets, various olives, marinated artichoke hearts, fresh grape tomatoes, marinated asparagus, fresh scallions, sliced pepperoncini, chickpeas, marinated carrots, splash of Romano-vinaigrette).

Dessert: fresh raspberries with a scoop of plain nonfat Greek yogurt.