Lunch, pictured in To-Go Ware.

On the left: quinoa, cucumber, tomato, and bell pepper salad. The metal thing in the middle contained olive oil and balsamic vinegar.

On the right: Louisiana cooking pears and cacao-acai mousse.

Cooking pears:

Slice cooking pears and place in a large bowl. Squeeze the juice of one lemon or lime or one half orange over the pears. Cover with one cup sugar or Sucanat. Cover with plastic wrap and refrigerate overnight. The next day, pour the contents of the bowl into a stockpot. Bring to a rapid boil and reduce to simmer. Simmer about an hour, until the pears are very soft.

Cacao-Acai Mousse:

This was stolen/adapted from my friend Jason's recipe (and he does it much better... I'll have to practice).

2-4 avocados

1 heaping tsp coconut butter

1 tsp apple cider vinegar

lots of cacao powder (to taste)

1 tbsp or so acai powder

2 tbsp agave nectar

2 tbsp maple syrup

Toss everything into a food processor. Turn on the food processor. Taste it. If it's not good, add some more cacao or sweetener until it tastes rich and delicious.