Saturday morning exercise with Nan at her studio. Dominoes Game tonight!
Breakfast consisted of pudding 100 calories,  lunch was PBJ, I use this cool flat bread called fold-it, if you get the flax with 90 cals.  Two tablespoons of peanut-butter, I like Skippy's  180 cals, and Guava Jelly  50 cals per tsp, I use Pamilito's cause it's made right here in Florida not far from Tampa, 320  total.  Dinner was a disaster.  We had a dominoes party, ordered pizza's from Pane' Rustica (the best) I was good only had one slice of the veggie.  We made watermelon salad with ricotta salata, mint, calamata olives, marcona almonds, dressing was olive oil and lemon.  Desert that was the real killer, Peanut Butter Fudge Coffee Ice Cream Cupcakes, I'll attach the recipe, there were amazing.  so I stopped counting calories and just enjoyed.
There is a similar watermelon salad in Food and Wine July 2009, Watermelon, Feta and Mint salad, we made a few adaptations stated above.

Peanut Butter Fudge Coffee Ice Cream Cupcakes

makes 24 cupcakes

1 1/8  cups all purpose flour

1/4     cup dark cocoa powder

1 ¼    teaspoon baking soda

1/2     teaspoon salt

3/4     cup granulated sugar

1        large egg

1       teaspoon vanilla extract

1/2    cup milk

1/3    cup heavy cream

1/2    cup butter, melted

3/4    cup milk chocolate chips

1/2    gallon coffee ice cream

8-10  Oreo cookies, chopped

Preheat oven to 350 degrees F. Remove ice cream from freezer to soften.

In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth, then fold in chocolate chips. Line a muffin tin with liners and spoon 2-2 1/2 tablespoons of batter into each cup. Bake for 8-10 minutes. Let cool completely – or stick in the freezer to cool even quicker.

Using a spoon, quickly but somewhat neatly spread ice cream on top of cupcakes and into a little mound. Repeat with remaining cakes and freeze for at least 1-2 hours. Once ganache has been made and slightly cooled, remove cupcake from freezer and spoon ganache over top of each quickly, immediately topping with a sprinkle of cookies. Freeze for another 30 minutes then serve!

  Chocolate Peanut Butter Ganache

3/4 cup heavy cream

8 ½  ounces milk chocolate, chopped

1/3 cup creamy peanut butter

Heat the heavy cream in a saucepan over medium heat, just until bubbles form on the sides. Remove from heat and stir in chocolate  and peanut butter, continuously stirring until ganache is smooth and comes together. Let cool for 10-15 minutes before spooning on cupcakes.

Epicurious: updated May 25, 2012, from How Sweet It Is!