BREAKFAST --- coffee | flute cookie
LUNCH --- rice with sauteed winter greens and bean sprouts
AFTERNOON-TEATIME --- green tea | apple
DINNER --- tempura of sliced sweet rice cake | sauteed kale with garlic and hot chili | clay pot stew of shittake, wheat gluten, winter bamboo shoots, and dried citron daylily
- Kale from the local farmer's market has young and tender curly leaves in bluish green color, so pretty.