Breakfast
Cold cereal with milk
Grapefruit

Lunch
Barbecued pork sandwich (see 4/27)

Dinner
Thin spaghetti with Cabernet meat sauce

Recipes:

CABERNET MEAT SAUCE
2 tsp. olive oil
1/2 lb. ground round
1/2 onion, chopped
3 cloves garlic, minced
1 tsp. fennel seed, chopped to break up the seeds
1 zucchini, diced
2 Tbs. fresh oregano, minced
1 tsp. fresh parsley, minced
an 8-oz. can tomato sauce
a 15-oz. can diced tomatoes
1 tsp. sugar
1/4 c. Cabernet Sauvignon or other dry red wine
freshly-ground black pepper to taste
grated Parmesan cheese

Saute the meat in the olive oil until fully cooked. Pour off excess fat, if any. Add onion and garlic and continue sauteing until onion is translucent. Add fennel seed, zucchini, and fresh herbs, and continue cooking until zucchini begins to soften.
Add tomato sauce, tomatoes, and sugar. Simmer until vegetables are quite soft and flavors have blended.
In the last fifteen minutes before serving (while you boil and drain the pasta), add the wine and pepper to the sauce and let simmer.
Serve on pasta with grated Parmesan cheese.