BREAKFAST --- coffee
LUNCH --- steamed dumplings
AFTERNOON-TEATIME --- pear
DINNER --- ciabatta toast ( rubbed with ripe tomato, topped with olive oil, marinated anchovy, and aged cheese) | Italian chopped fennel and radish salad with anchovy dressing ( wine vinegar, olive oil, Dijon mustard, garlic and vinegar-marinated anchovy fillet ) | frittata ( spinach, basil, leek, oyster mushroom, sausage, and egg ) | sauteed spinach and mushroom with garlic | wine
ciabatta toast with anchovy and cheese 
chopped salad 
greens frittata 
creamy and garlicky spinach - a deviation from usual Tuesday's hurried cooking, inspired by the current City Kitchen Column of NYT : "Italy, so close you can taste it".