BREAKFAST --- coffee
LUNCH --- pasta with artichoke hearts and olives | ratatouille
AFTERNOON-TEATIME --- nectarine
DINNER --- Provencal style garlic soup with pan-toasted bread and poached egg | sauteed silky tofu and shrimp | sauteed string beans with black bean sauce | salad of fennel and lettuce | rice | wine
- good result from the second try on the garlic soup: broth with good flavor with thin-sliced purple skin garlic and fresh herbs from garden, egg poached with good timing in water, bread pan-toasted with olive oil and a little salt.
