We ate very well on this trip. Since last year was good eatin’ too, I’m going to pronounce it a trend.

Lunch was roughly the same all week long. It was eaten on the job site, so it had to be portable. You could get one sandwich that was ham and cheese, or turkey and cheese, or you could get a pb and j sandwich. If you wanted a second sandwich, you could get one, but it had to be pb and j. You could get crunchy or smooth peanut butter, and strawberry or grape jelly. These lunches were fleshed out at the site with fruit and something sweet (candy bars or oatmeal cream cookies (dubbed “lard cakes” by the team) or nutty bars, and so on). The basic lunch was always the same, all through the week – I stuck with one ham and cheese, which I supplemented with whatever sweet was on hand. Breakfast and lunch varied:

Sunday: We had grilled cheese and homemade tomato soup (which was very good, and I am not a big soup fan).
Monday: Breakfast was “cold” – cereal and bagels and muffins. Supper was burgers.
Tuesday: Breakfast was eggs and donuts (and cereal was always available). Supper was beef and chicken gyros (yes, I know it has to be lamb to be a real gyro) and very good seasoned fries. I’m afraid I was selfish this night – I usually tried to let students go first and have seconds, but this night I was hungry, and I was third in line and first in second helpings. Not much of a servant that night.
Wednesday: Breakfast was pancakes. Supper was Mexican night – hard or soft tacos and very good enchiladas.
Thursday: Breakfast was “cold” again – cereal and bagels. Supper was white lasagna, pasta, and garlic bread. We also celebrated Craig’s birthday this night (even though his real birthday was Friday).
Friday: Breakfast was French toast. Supper was mac ‘n’ cheese and shepherd’s pie.
Saturday: Breakfast was “cold.”

We ate very well on the trip. Many many many thanks to Rachel who made all the meals, and thanks to the Thomases who were in charge of the nightly lunch crew.