Menu:
Breakfast: Instant grits with butter
Snack: Sous vide golden beets with pomegranate molasses
Lunch: A big salad (green leaf lettuce, golden beets, apples, bacon, garbanzo beans, and ranch dressing
Snack: Corn fritters
Dinner: Grilled cheese on James’s great homemade sourdough bread; V8 with olive juice and Frank’s