Day 3: Lunch and Dinner Lunch was spectacular: leftover ground pork, combined with taco spices, and eaten on home-fried corn tortillas with some toppings—tomato, lettuce, muenster cheese, cilantro, scallions, and sour cream. This was the first time "rationing" was considered when making a meal. We had tacos last week (that's what the leftover pork was from) and some of the toppings were left over from that. The two-day-old chopped tomatoes that my fiancé didn't cover with plastic wrap weren't looking too hot, but I looked around and saw I only had two other plum tomatoes. So, I thought to myself, "I'll probably need those later, and can put these already-chopped tomatoes to good use now." Hands down, every other time I would have opted for freshly chopped tomatoes. In the end, it made no difference in the taco and I forgot about the "not fresh" option of the toppings. Dinner was our first major setback. I had planned on having a grass-finished steak, which I pulled out on Saturday and wrapped in parchment paper, letting the steak breathe but still being covered. When I unwrapped it parts of the steak had bonded to the parchment paper, and areas of the steak were dried out and crusty, something I've never encountered in such a short period of resting time for raw meat. Prior to opening it was a professional frozen and vacuum sealed piece of good looking meat. So, one main component to a meal has been lost. Then the fiancé, Lola, arrived home, not feeling all that hot; she didn't even want me to make the whole roast chicken I had lined up. Makes my life easier! So we ended up eating my childhood comfort-food-staple: buttered macaroni, this time with farfalle noodles. We work on eating local and sustainable as much as possible, and as a result I am so over root vegetables right now. We've been eating them for months and their heavy, starchy sustenance is just not all that appealing. Well, without the green component around the house—dandelions, watercress, arugula, etc—all I'm left with are potatoes, parsnips, sweet potatoes, and the like. Day 4: Breakfast Today I continued to eat the steel-cut oats I made over the weekend, this time paired with donuts from the Donut Plant. (mmmmmmmmmmm) [edit: the Donut Plant donuts were leftovers from Lola's school project. I've been avoiding going out to eat at all as well, which in New York can be pretty challenging.] The plan for today is: simple lunch (probably a sandwich) and a roast chicken with sweet potatoes for tonight.