As you may know, Tuesday’s are my busy tai chi day. After the morning class, I go home and pack up for the afternoon class and grab a quick bite before I head out. The break is even shorter now that I try to get there early for knife sharpening.

So what to eat? Why tai chili with chi’s of course.





And later to supplement dinner, some wild bitter melon from our yard. Really simple with just kalamansi and sea salt with a little olive oil.