NEW WEEK

Early morning breakfast. I’m trying half-heartedly to eat less gluten, which means that I’m eating one piece of toast for breakfast instead of three. Baby steps. For breakfast I stewed a pot of freshly shelled cranberry beans and added diced carrots, fennel, shallots, thyme, basil, mint, and a bit of butter. I finished with some old white wine, lemon juice, and a diced tomato, which made everything quite tart and acidic, perfect for breakfast.

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