Pear pie!

Wednesday, April 20, 2011

For lunch
Brown rice.
Shoyu pickles.
Sweet Adzuki beans.
Kinpera with lotus root, carrot, burdock.
Blanched bok-choy, and broccoli.

For dinner
Brown rice with gomowakame (oven roasted wakame and roasted sesame seeds ground together)
Blanched bok-choy.
Fried tofu, with corn carrots.
Miso soup.

Gwendolyn made a pear pie for dessert.

- Posted using BlogPress from my iPhone

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