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.


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