Breakfast
Hard-boiled eggs with kosher salt
Grapefruit

Snack
Chocolate chip cookies

Dinner
Black bean soup
Corn bread

Recipes:

HARD-BOILED EGGS
Put eggs in a pot with tepid water to cover. Bring to a boil and boil exactly 1 minute. Turn off heat, put the lid on immediately, and let stand exactly 7 minutes. Drain and rinse in cool water.
Cooked this way, eggs should be barely, perfectly done, perhaps even with a spot of bright yellow in the center of the yolk. There won't be a trace of dryness or green discoloration.

BLACK BEAN SOUP
1/2 lb. dry black beans
pork soup bones (in this case, a few precooked pieces we had saved out from the other day's ribs)
1-2 Tbs. olive oil
1 onion, chopped
4 cloves garlic, minced
2 stalks celery, chopped
2 large carrots, sliced into rounds
bay leaf
1 tsp. ground cumin
salt and pepper to taste
1/4 c. salsa

Bring 4 c. water to a boil in a large pot. When it's boiling, add black beans and boil for 2 minutes. Remove from heat and let beans soak 2-3 hours or so.
When you're ready to make the soup, drain the beans and set them aside in a bowl.
Heat the olive oil in the pot. Saute onions and garlic for a couple of minutes, then add celery and carrots and saute until the onions are translucent. Add the soup bones, the beans, and 4 c. water (or more, if necessary). Bring to a boil, then reduce heat and simmer until beans are fully tender.
Fish out the soup bones, cut the meat off of them, and return the meat to the pot.
Add remaining ingredients and let soup simmer 1/2 hour more.

CORN BREAD
6 Tbs. butter
1 c. cornmeal
1 c. all-purpose flour
1/2 tsp. salt
2 tsp. baking powder
2 eggs
1-2 Tbs. honey
1 c. milk

Preheat oven to 425 degrees. Put the butter in a 10- or 12-inch seasoned cast-iron skillet and place it in the oven so the butter melts as the oven heats.
Stir the dry ingredients together in a bowl, and make a well in the center.
In another bowl, whisk together the wet ingredients. When the butter is melted, whisk it in, too (it's okay if a little pool of butter remains in the pan, since that's what makes the cornbread brown and crispy).
Quickly mix wet ingredients into dry ingredients, then pour the batter into the pan and bake 20-25 minutes, until it's golden on top and the sides pull away from the edges of the pan.