Breakfast: 1/2 a banana crunch muffin. Trader Joe’s coffee
Mid-morning snack: cantaloupe from Clear Brook Farm, Castleton crackers and Cabot cottage cheese.
Lunch: Caprese sandwich with Al Ducci’s mozarella, home-made pesto, and a Clear Brook tomato on bread baked in Vermont.
Après déjeuner gourmandise: milk chocolate non-pareils.
Dinner: Prince spaghetti with Dale’s home-made spaghetti sauce (tomatoes, basil, oregano and carrots from her garden) and garlic bread.
Dessert: Wilcox ice cream and a maple cream cookie.