Tonight, I made a dish that's always popular: nanban chicken. It's chicken, pan-fried, with a spicy vinegar sauce on a bed of onions. It's always a hit when I make it. Tonight, I paired it with the leftover rice and radish salad from last night, along with a chickpea-avocado dish.

I didn't think my husband would like this, so I was very happy when he did. It's chickpeas with avocados and a shallot (you could also use a red onion). The dressing is simple: salt, pepper, about 2 tablespoons of extra virgin olive oil, and the juice of half a lemon. We both liked this a lot, and I'm sure we'll have it again soon. Avocados are easily one of my favorite foods.


No dessert today, but I did eat a blood orange. The no-sugar thing is going all right.