BREAKFAST --- coffee
LUNCH ---pasta with vegetable ragu sauce
AFTERNOON-TEATIME --- apple
DINNER --- caramelized carrots with smkoed bacon, onion and parsley | stir-fried chive flowers with fried tofu and king mushroom | lightly pickled cecumber and Belgian endive | rice | wine
- first had this amazing carrot dish at a cozy garden meal in Paris many years ago
