Dinner, May 9:
Breakfast, May 10:
Yogurt with almonds and honey
Coffee with soymilk
Lunch and afternoon snacks, May 10:
Carrot cake with honey-mascarpone frosting
I started a jar of sourdough starter last night--I used regular Midwestern flour to make the starter, because I've never done it before, but I'll use the locally grown Full Belly Farms flour ($2 for 1.5 lbs) for the actual loaf of bread in a week or so. In preparation, I found this recipe for 100% whole-wheat sourdough bread:
and ordered some food books from Amazon.