So far, so good. One week down, two to go. Then only two more rotations. That's it. Whew. All done.

Lately I have been reading online food blogs. The idea of being back home, in California, with the fruit and veggies of the central valley at my finger tips excites me. I am trying to eat less processed foods, to make dishes that only have fresh ingredients and I am trying to remember that sometimes, (especially with food) less is more. My plan for this week for at least one meal is quinoa with fresh tomatoes, cilantro, olive oil, avocado, and lime juice. With a touch of salt and pepper. That's it. I am excited for it, because I know that the flavors will be magical together and be a little bit of sunshine in my mouth. I can't wait.

I came across a recipe for mayonnaise on Michael Ruhlman's food blog. Now, I have long been a hater of mayo. Part of it stems from trying to be like my dad (who is a lover of miracle whip) and part of it is that I just don't like the taste of it. But, I am curious about this recipe. It is simple. Egg yolks, lemon, salt, and olive oil. That's it. And the way it was described... I must admit, I am intrigued. Maybe I will take a chance next weekend.