BREAKFAST --- coffee
LUNCH --- Turkish clam rice
AFTERNOON-TEATIME --- apple
DINNER --- ( at Oreste and Francesca's ) Mexican vegetarian chicken chimichangas | fresh habanero and onion sauce | orange rice | German Mosel Valley white || Sformato di pasta agli asparagi alla Umbra ( baked pasta with tomatoes, asparagoes, Italian hot peppers, thyme, oreganon, mozzarella, pecorino ) | Argentinian Malbec || Shri Kand ( Indian yogurt dessert with saffron and almond ) | Mead
- this dinner actually is all over the map: Mexico, Italy, India, and wines from Germany, Argentina and Noway.
- the Mexican onion sauce is very hot and creamy from careful process of olive oil emulation.
- the tomato-based sauce in Umbra baked pasta has intense flavor and penetrates the bow pasta. the sauce and pasta were prepared separately, assembled in backing dish let sitting over 24 hours before baking with a layer of fresh mozzarella on top.
- The Indian yogurt dessert by Francesca is made from fresh yogurt with water slowly drained out (6 hours), then folded with sugar, saffron, and roasted almond chips.
