I had a beautiful Monday, a solid start to the week.

I had a great lesson from my Leica teacher, who praised my work; I slept for nearly seven hours, close to a lifetime record for me; I went for a walk on a nearby hill. It was sunny and warm, the ice is almost totally gone, and we had something different but perfect for dinner.

It was a meal recommended by the Mayo Clinic, a little more complicated than some dinners, and one of the best yet.

More than a month into the Mayo Clinic Diet And Food plan, we like it more every day, and I feel healthier by the day, and there is less of me all the time

. I worried about getting tired of this enormous change in my relationship with food, but I’m more into it than ever, and loving cooking again, another bonus.

Tomorrow, I’m going to the doctor’s to get a blood test, we’ll see what, if anything, has changed.

Maria did the chopping; I did the stirring and cooking.It goes like clockwork.

The recommended Mayo meal was a Teriyaki Tofu Stir-Fry With Rice And Yoghurt. We needed a red onion, garlic, firm tofu, raw mushrooms, raw zucchini, a red bell pepper, a Teriyaki marinade, a lemon, a cup of barley (or brown rice), and nonfat plain Greek Yoghurt.

I cooked some onion, garlic, and tofu first and made the Teriyaki marinade by adding lemon juice and a splash of water and pouring it over the stir-fry, and letting it seep in for three minutes after the food was ready.

Afterward, I sprinkled sesame seed over the food bowls. We also drank some warm Saki, which I have become fond of.

This was a rich and delicious meal, something we would never have thought of but are adding to our growing list of foods we like to make and eat. We have a nice list that will long outlast the Food Plan.

It was a great cap to a good day.