At home, where she shares a kitchen with 10 fellow interns, she makes chickpea salad and Japanese fried rice with nori. At work, she tries a famous Publix Pub Sub for lunch.
Welcome to The Receipt , a series documenting how Bon Appétit readers eat and what they spend doing it. Each food diary follows one anonymous reader’s week of expenses related to groceries, restaurant meals, coffee runs, and every bite in between. In this time of rising food costs, The Receipt reveals how folks—from different cities, with different incomes, on different schedules—are figuring out their food budgets.
22 Wednesday I like to use chopsticks and nori sheets to fold the nori over the rice to scoop it up that way, like a little rice taco. 8:45 a.m. It’s my day off, so I take my time in the morning. I don’t have any kayak tours scheduled today, so I get to enjoy a free day to myself. For breakfast, I opt for a cup of Skyr raspberry yogurt, Trader Joe’s honey almond granola, raspberries, blueberries, and honey.
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