Breakfast: Oatmeal Squares with skim milk. OJ.
Lunch: Peanut butter on one slice of wheat toast, blueberry curd on the other, sauteed garlic garden green beans, plum.
Dinner: Dining hall — a little ziti, a little less of a chicken pasta dish, a big salad with cucumber, mostly iceberg lettuce, sunflower seeds, and ranch.
Dessert: I already went beyond budget for sweets this week, but begged one bite of my friend’s cheesecake. And it was enough.