"Breakfast: 2 1/2 lbs of grapes and four bananas, along with copious amounts of green tea. A day that does not start out with grapes is not going to be a good day!
Lunch: Mixed green salad from a "make-your-own" salad place near the office. The employees of my salad spot don't need to ask what I want anymore because I've been making the same salad for years.
Dinner: Four more bananas and a green apple." - JLinn
Frankly, we're posting this because we've been wondering all day if it's actually possible to eat eight bananas in a day without some, um, violent repercussions. We wish you very, very well, dear commenter, and at the same time fear for your health.
Please tell us there's at least some tofu, beans, nuts, or some other protein in that there make-a-salad. Please?
5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.
As chef and owner of Fornino Park Slope and Fornino Williamsburg in the Brooklyn borough of New York City, Michael Ayoub is what some would consider a pizza god - turning out wood-oven, gas-oven and grilled pies to the urbanite masses.
When the native Brooklynite is not in the kitchen, Ayoub can be found tending his thriving organic garden that oftentimes supplies the ingredients for his restaurants' menus. And as any cramped New Yorker or backyard-less dweller should know, you certainly don't have to have a massive area to put your green thumb to good use.
Five Things Every Cook Can Grow in Five Square Feet: Michael Ayoub
It's been 4 fabulous years for the glorious Lila King and her merry band at iReport. They inspire us every single day with their energetic pursuit of citizen's-eye news, and over 473,650 stories in, we think they deserve some mighty sweet accolades, along with their sumptuous Sugar Sugar cake.
Every weekday, we're highlighting a blogger we think you ought to know about. We can’t be everywhere at once, so we look to these passionate eaters, cooks and writers to keep us tapped into every facet of the food world. Consider this a way to get to know a blog’s taste buds, because, well, you should.