I had a large salad for lunch.  The lettuce was romaine, topped with asagio and feta cheese, broccoli sprouts, and cherry tomatoes.  The dressing was about equal parts of lemon juice, vinegar and oil with a dash of cayenne in it.   For some substance, I added two large scoops of tuna salad (tuna, mayo, mustard and dill pickle relished mixed together).

At about 4, I felt a little hungry, so I ate a granny smith apple.

Around 6, I had dinner.  I started with a similar smaller salad using baby greens instead of romaine.  Tuna salad was added to the top in generous portions.  The main course was pork chops (tenderloin) that had been marinated in the above salad dressing and then covered with honey and baked for 15 minutes at 400.

I noticed during errands today that I felt especially good and energetic.

-James D. Brausch