WEEKEND BREAKFAST --- coffee | homemade Swedish limpa bead with jam and butter | Chinese sweet rice dumplings | grapefruit
AFTERNOON-TEATIME --- green tea
DINNER --- steamed manila calms | sauteed young kale with garlic | black quinoa seasoned with sumac and nutmeg | yuzukisho and ginger scallion spiced sous-vide salmon | wine || basamic panna cotta | espresso
sealed in a bag, submerged in warm water (115 degree) 
out of the bag and water after 30 minutes
pan- seared about 20 seconds
served with yuzukisho ginger scallion sauce 
as happy as clams 
basamic panna cotta, espresso- continue to try out the recipes from NYT demonstration of "Modernist Cuisine: The Art and Science of Cooking".
- Sous Vide Salmon, basically a warm water poaching approach applied to the tender and fatty Icelandic salmon. the result is quite good, fish has very tender and silky texture, but not raw. the spiced butter searing part is substituted by very brief searing with olive oil and yuzukisho,ginger and scallion sauce.
- Basamic Panna Cotta, the key thing is to use citrus acid instead of gelatin or egg to set the cream. the result is a mixture of success and failure, the texture is no bounce alright, but way too dense and not soft. need to work on the proportions.