BREAKFAST --- coffee
LUNCH --- quinoa with winter greens
AFTERNOON-TEATIME --- Japanese green tea | apple
DINNER --- pasta with vegetable ragu sauce | smoked mussels | sauteed snow peas with Thai basil and garlic
pennoni rigati ( #39 De Cecco ) 
fresh vegetable ragu bolognese- the ragu sauce was prepared yesterday for the quick meal this evening. it got thicker and tasted even better after 24 hours sitting. when it comes to pennoni rigati, dried pasta is better in getting " al dente " the toothsome texture.
