Breakfast
Wheat buttermilk biscuits
Pear-citrus marmalade
An orange

Lunch
Leftover cold duck
Stir-fried broccoli

Dinner
Whole-wheat flatbread pizzas with green peppers, mushrooms, and pickled sweet banana peppers

Recipes:

PEAR-CITRUS MARMALADE
I canned a few batches of this last fall, when we had a glut of pears from the tree next to our house.
5 lbs. pears
1 1/4 lemons
1 1/4 oranges
3 3/4 lbs. sugar
Wash the pears, then cut them in half and remove the cores. Cut the ends off the lemons and oranges and quarter them.
Put the pears, lemons, and oranges through a food grinder (use the coarse blade).
Put ground fruit in a pot and stir in the sugar thoroughly while bringing to a boil. Reduce heat and simmer for 45 minutes, stirring frequently. Continue cooking until shiny and almost transparent.
Ladle into sterilized jars and process. Makes about eight 8-oz. jelly jars.

PIZZA SAUCE
2 Tbs. olive oil
1/2 onion, chopped
2 to 3 cloves garlic, minced
1/4 to 1/2 tsp. dried red pepper flakes
several sprigs of fresh oregano, chopped fine
an 8-oz. can tomato sauce
a 15-oz. can diced tomatoes
1/2 tsp. dried basil
1/2 tsp. dried fennel seed, chopped fine
2 tsp. sugar

Saute onion in olive oil until it begins to soften. Add garlic, red pepper flakes, and oregano, and continue sauteing until onion is translucent.
Add remaining ingredients and simmer until flavors are blended and sauce thickens slightly.