13 September 2009


Day 4
Breakfast: Yogurt with black raspberry preserves
Lunch: Open-faced sandwiches with cheddar, tomatoes, and basil
Snack: Apple
Dinner: Grilled eggplant and zucchini, sage foccacia, Bibb lettuce salad with radishes and carrots

Day 5
Breakfast: Rustic bread and honey
Lunch: Potato-leek soup and sage foccacia
Snack: Sliced apples and cheddar on cracker-thin slices of bread
Dinner: Grilled steak, corn on the cob, tomato salad

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