WEEKEND BREAKFAST --- coffee | scallion pancake | scrambled eggs with Cantonese sausage | apple
AFTERNOON-TEATIME --- green tea | taro root with dried shiso flakes
DINNER --- poached Swiss chard and pomelo | cumin spiced lentil salad with olive oil and lemon juice dressing | asparagus risotto | wine
hazelnut blossoms from the garden
- celebrate the first day of spring, risotto is cooked with vegetable broth and asparagus, whole process took about two hours.
