BREAKFAST --- coffee
LUNCH --- rice with sauteed bitter melon
AFTERNOON-TEATIME --- red tea
DINNER --- sauteed Chinese gourd squash, spring onion and tomato | new potatoes Rioja-style with chorizo | fennel and cherry tomato salad | rice | wine
new potatoesharvested immature, small with very thin skin
onion 
chorizo, with a lot of pimentón
Potatas a la Riojana - Riojia-style potato and chorizo stew is from José Andrés' A taste of Spain in America. "It's one of the greatest dishes created by man" (Paul Bocuse). tip #1: find high quality authentic Spanish chorizo and pimentón; tip #2: find new potatoes at farmer's market now.
- "... How old are those new potatoes? Depending on climate and cultivar, about 90 days. During that time, they sprout; become healthy leafy plants; bloom white, pink or purple flowers; pollinate, and produce fruit.Those other small potatoes we see in the store? Same story, but instead of being harvested immature or “new,” they are left in the ground to mature and cure, then carefully air-dried for long storage. Each plant bears an assortment of sizes, so the small ones are sorted and sold in those little net bags." --- City Kitchen by David Tanis, NYT
