BREAKFAST --- coffee
LUNCH --- pasta with kale and squid (leftovers)
AFTERNOON-TEATIME --- green tea | apple
DINNER --- orange cherry tomato and fennel salad | pan-fried Brussels sprouts | angel hair with spring onion, mushroom, Thai basil, tarragon and brown butter | wine
- the 3rd movement of spring pasta sonata, highlighting sweet spring onion and scented brown butter.
