Posted: Nov 10, 07 4:49pm

Pre-breakfast: Cup of hot water

Breakfast: cup of black coffee
cinnamon doughnut
banana

(There's this place that makes doughnuts only from mid-August to the end of November. They are unbelievable doughnuts, almost as good as the ones my grandmother used to make every Saturday. I used to buy several dozen during the short season, but now I've cut back to one doughnut a month or less. I never eat other doughnuts anymore.)

Lunch: 12 Triscuits with about 1 1/2 oz. part-skim mozzarella
cup of black coffee
small pear

cup of cranberry apple zinger tea

Dinner: about a cup of summer squash and sweet red peppers, sauted in olive oil and sprinkled with parmesan
6 nuggets of sweet and sour chicken
slice of whole wheat bread with butter