Gratias Agimus
Daily Eats
A food diary — giving thanks for each meal and the grace it represents.
Wednesday of Holy Week
Breakfast
Black coffee, oatmeal with honey and walnuts
Lunch
Lentil soup, crusty bread, olive oil
Dinner
Baked salmon, roasted asparagus, brown rice
Snacks
Apple, handful of almonds
Holy Week — trying to eat simply and reflectively this week. The lentil soup was a nod to the traditional Lenten fare.
Tuesday Feast Day Meal
Breakfast
Eggs Benedict, fresh orange juice
Lunch
Chicken Caesar salad, sourdough
Dinner
Slow-cooked lamb shoulder, roasted potatoes, green beans, red wine
Snacks
Dark chocolate, coffee
Celebrated the feast of St. Hugh of Grenoble with a proper dinner. The lamb was braised for four hours — worth every minute.
Good Friday Fast
Lunch
Bread and water — a true fast today
Dinner
Plain fish, steamed vegetables, water
Good Friday fast and abstinence. The hunger is a small participation in Our Lord's suffering. Prayed the Stations of the Cross at noon.