B: Clif bar (white chocolate/macadamia nut)
L: leftover chicken and veggies
D: Pork tacos and “Mexican” coleslaw
I cooked off a pork shoulder this afternoon and shredded it for the tacos, with tomatoes, avocado, and onion. My version of “Mexican” coleslaw is similar to Fidel’s in Solana Beach. Shredded cabbage, scallions and cilantro dressed with a red wine vinaigrette seasoned with salt, pepper, cumin and a dash of cayenne pepper.