WEEKEND BREAKFAST --- coffee
LUNCH --- ( at S & I's reception) California cider | New Haven style pizza | Malaysian style chicken and noodles | Chinese style meat and vegetables | ice cream from Columbus, Ohio | carrot cake
AFTERNOON-TEATIME --- green tea | clementine
DINNER --- baked and pan-fried butternut squash | steamed manila clams with lemon juice | cai-fan（菜饭） creamy rice with winter greens, winter bamboo shoot and cured pork in vegetable broth | wine
vegetables for broth, Egyptian rice, squash patty, crust of creamy rice
Chinese greens, bamboo shoots, cured pork and Mediterranean rice- a fusion of Shanghai-style Cai-Fan (rice cooked with greens and pork) and Mediterranean paella rice dish cooked with broth and olive oil. the broth is prepared with a long simmering of fresh vegetables with olive oil. Egyptian rice is short-grain creamy wholly absorbing the broth, the closest to the famed Spanish Bomba rice. Chinese ingredients of young mustard green, winter bamboo shoot, and Hunan cured pork add wonderful texture and flavor to the rice mixture.
