Breakfast
— Hot bone broth with butter & egg yolk (no whites)
— Orange cream jelly with cherries (see recipe screenshot)
— Cottage cheese with blueberries
— 1/2 slide of artisanal sourdough with butter & orange marmalade
Lunch
— Boiled potato with crème fraîche, dill & whitefish caviar
— Ray Peat’s carrot salad with coconut oil, apple cider vinegar and Celtic salt
Snack
— The other half of sourdough with butter and Parmesan cheese
Dinner
— Russian-inspired kholodets (jellied broth with shredded beef shortrib, grated garlic & dill)
— Stewed apple