Thursday 77/60: Chinese beef and vegetables; salad
Friday 77/59 (jfh at Naushon, Ballet)
Saturday 68/45 (return from Naushon): Dan Dan Noodles, green beans
Sunday 67/48(daysail?) Brocolli rabe soup w harissa and white beans, salad
Monday 70/58 salsa-verde chicken, farro or something, zucchini
Tuesday 78!/62 (ballet; home ca 830) veggie curry,rice, https://cooking.nytimes.com/recipes/1027165-eggplant-chickpea-and-tomato-curry
Wednesday 76/58 (Ballet, home ca 9P) leftover salsa-verde chicken, Esquites
Thursday (Sacred Harp) 72/56 toor dal: https://www.whiskaffair.com/toor-dal-recipe/ serve w cuke salad
Friday (Ballet; home ca 830) https://cooking.nytimes.com/recipes/1025954-garlicky-mushrooms-and-herbs, polenta, salad
Extra meal: https://cooking.nytimes.com/recipes/1024631-shrimp-pasta