WEEKEND BREAKFAST --- coffee | bread and jam | water melon | cherries
AFTERNOON-TEATIME --- tea
DINNER --- chive dumplings with ground lamb and Greek yogurt | Lebanese vegetable confit: tomato, shallots, sweet potato, carrots, fennel, radicchio and mushrooms | Syrian flat bread with ground lamb and cheese topping | Spanish pizza with pickled anchovy, roasted red pepper, black olive and cheese | fennel and avocado salad | wine
- so much to cook Mediterranean
