Friday lunch (not Period): Rice ball with umeboshi, 2 boiled eggs, stir-fried cabbage and carrots, cherry tomatoes, grapes, almond cookie (vegans substitute edamame for eggs; gluten-free diets substitute strawberry fans for cookie; diabetics substitute cubed cheese for grapes and cookie).
Friday dinner: Bread and ‘wine’ (grape juice) to start the meal; za’atar chicken soup with rice; vegetable curry; cucumber and plum salad; tabbouleh; laddoos (vegans/vegetarians substitute hearty vegetable soup with edamame and rice; gluten-free ignore the bread on the table). Soy-based ‘ice cream’ may be offered during the hotter months, discreetly, as it sure ain’t period.
Saturday breakfast: Homemade granola with fruit, nuts optional (nuts will be separate, so nut-free diners will not need a hospital); regular or soy yogurt; milk or fruit juice.
Saturday lunch: Bread and ‘wine’ to start the meal; chicken biryani (vegetarians will get vegetable biryani if they warn me ahead of time that they’re coming); chickpea soup; green salad; Moroccan date-nut balls (nut allergic folks steer clear of this).
Saturday dinner: Sauteed vegetables; fried chickpea salad; Friday leftover soups and biryanis; fresh sliced fruit.
Sunday breakfast (not Period): Muffins; boiled eggs; milk or fruit juice; any leftovers are up for grabs — but grab it early, so I can get the encampment area cleaned and all my gear packed in good time for close of event.