Thu 2/1: Thai takeout
Fri 2/2: (Ballet) Leftover Thai takeout
Sat 2/3: acorn squash w/ maple syrup and brown sugar; Monroe-dairy Fish; zucchini
Sun 2/4: Fire chicken, seaweed salad or green salad, bok choy
Mon 2/5: (zoom mtg at 730) https://cooking.nytimes.com/recipes/1023313-bulgogi-style-tofu
Tues 2/6:(ballet, puzzled pint) https://cooking.nytimes.com/recipes/1019995-grilled-cheese-with-jalapeno-tomato-and-fried-egg
Wed 2/7:(Ballet) Meatloaf (James Beard) + veggie