• Kale, Bacon, Onion, & Potatoes
• Cinnamon Swirl Challah: using 2 lbs Honeyed Whole Wheat Challah dough below and following instructions found here https://artisanbreadinfive.com/2010/02/28/cinnamon-swirl-french-toast/
• Bok Choy sautéed with soy sauce, sesame oil, and sesame seeds
• Roasted Veggie Sunflower Mac: soaked sunflower seeds, roasted carrot, onion, garlic, and red bell pepper, nutritional yeast, corn starch, chipotle in adobo, paprika, vegetable better than bouillon, lemon juice, salt, black pepper; adapted from Isa Chandra Moskovitz's Sunflower Mac http://www.isachandra.com/2012/02/sunflower-mac/
• Honeyed Whole Wheat Challah Dough (5 lbs): adapted from linked recipe from Artisan Bread in 5, omit orange zest and cranberries, omit vital wheat gluten, add two ladles of grape must sourdough starter; 3 lbs of dough stored in freezer, 2 lbs used now https://artisanbreadinfive.com/2010/01/11/whole-grain-challah-with-cranberries-and-orange-zest/
• Fried Rice: leftover rice, leftover bits of work lunches (Mulligatawny, Kabocha Chili Colorado), scrambled eggs, carrot, celery, onion, garlic, ginger, soy sauce

B also made:

• Cinnamon French Toast with stale Lighthouse sourdough