Dinner, Friday, May 19
Vegetable chow mein, vegetarian spring rolls, and raw broccoli, cauliflower, carrots, melon, and pineapple from the buffet at the Tonga Room, where we had happy hour cocktails with my coworkers.
Brunch, Saturday, May 20
I made sourdough crepes: starter mixed with flour and enough water to make a runny batter, fried paper-thin on a hot cast-iron griddle.
Rahul made some oven-fried potatoes with rosemary from the garden.
I spent an hour kneading dough--the gluten just wouldn't develop!--and then Rahul remembered that the farmer's market salesperson had said that this flour was not suitable for making bread, which made me feel better about my bricky sourdough failure from last week.
Dinner, Saturday, May 20
We had a student-nostalgic, decidedly non-local dinner up near campus:
Vegetarian pad thai from Thai Basil (in the Durant food court)
Vanilla and cheesecake frozen yogurt from Yogurt Park
Breakfast, Sunday, May 21
Leftover sourdough crepes spread with Smart Balance margarine.
Lunch, Sunday, May 21
Caesar salad and an artichoke heart and olive pizza from Pizza Orgasmica.
Dinner, Sunday, May 21
After Bay to Breakers, I collapsed in bed and slept for about six hours, skipping dinner. Got up around 10 PM and went back to sleep around midnight, for a total night's sleep of about 14 hrs.
Breakfast, Monday, May 22
Yogurt with honey and almonds