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These daily posts will be coming to an end. Diana is on her way home tomorrow and I will be switching to the usual format of occasional recipes and notes.

Thursday for lunch I had sweet potato soup and millet-pea wraps. Here is the soup, decorated with a nice pansy flower from the garden. The greens in the soup stock are sweet potato greens, come to think of it.

Millet and green pea wraps. The three tablespoons of filling works out pretty well. They are finally starting to come out nicely uniform - and it has taken me a good deal of practice to get this far. My last challenge is how to avoid making the last one skinnier or fatter than the rest!

For the evening I went out to the NAECI annual meeting. The food there was ominously described as "catered barbecue" which I took to mean "nothing a vegan would eat," so I packed a quick dinner. I won'tget into the specifics of what was served, suffice to say that every dish in the meal had meat or dairy in it.

Job's tears and pigeon pea curry, with rosemary.

Sweet potatoes, chestnuts, and molasses. OMG, I think I actually licked the bowl in public eating this.

Dessert was peach and durian bread pudding. It was sitting in the fridge for a few hours and I reheated it mercilessly in the microwave on high for five minutes, so this is probably the best it ever looked. Amazing what a little molasses and soy milk can fix.

Breakfast today (Friday) was millet, prune and blackeyed pea porridge with rosewater flavoring.

Monday started out with blackeye pea, barley and prune coconut porridge.

Grits and runner bean curry for lunch.

Chestnut soup with leftover zucchini finished out lunch.

I took lunch and dinner for an outing to Mountain Home. One meal was fava beans, Job's tears, cabbage and chestnuts.

The other meal was blackeye peas, rice, cabbage and chestnuts.

Dinner on Monday included cabbage and new potatoes.

The real high point of the evening was a thermonuclear curry with runner beans and Job's tears that left me soaked to the collar. Yes, I did eat all those hot peppers.

Dessert was apricot bread pudding with molasses.

Also on Monday I baked up this bread, which included 80 g of chestnut flour. It came out a little dense but really flavorful.

Tuesday's breakfast of grits, fava beans, and prune porridge.

Dessert on Tuesday was a crust stuffed with apricot bread pudding. Yummy and a little awkward to eat, but fun and delicious.

Wednesday breakfast was fava bean, grits, and prune porridge.

For lunch I had some sweet potato soup with rosemary.

Breakfast was grits, prune, and black bean puree with almond flavor.

Lunch was taco bowl salad out at the Southfork restaurant.

Dinner started off with Job's Tears curry with fava bean and a fresh cilantro garnish.

Sweet and sour zucchini and potatoes.

Dessert was apricot corn bread crust pudding with mango flavoring.

Breakfast. Rosewater millet, fava, and prune porridge.

Barley and black bean wraps up for lunch.

The wraps were followed with zucchini and cabbage with ajwain seeds.

Dinner started off with corn and runner bean curry, with fresh green onions and besan flour.

Cabbage and roasted potatoes rounded out dinner.

Dessert was jasmine flavored pumpkin spread on corn bread toast.

Prune, black bean and oat porridge with brandy flavoring.

Lunch was runner beans and corn with fresh tomato.

Cabbage and chestnut stew with pizza seasoning.

For dinner I had sauteed cabbage and zucchini.

And runner beans again with barley and fresh onion.

Dessert was butterscotch and pumpkin bread pudding.

Running a little behind, since I helped out a couple of friends with a medical trip to St. Louis.

Wednesday's breakfast was cherry-flavored oat, lentil, and prune porridge.

Barley and black-eyed peas up for lunch.

Creamy chestnut soup followed the wraps.

For the road trip, I packed lunch. Had I thought it through, I would have packed dinner as well!
Thrursday lunch started off with corn, fresh tomato, and pigeon peas.

Finishing off the packed lunch was stewed vegetables with chestnuts.

Wednesday dinner was corn and pigeon peas with leftover cabbage. Also on Wednesday I had a chestnut soup just like the one pictured above.

Pineapple oat, lentil, and prune porridge up for Thursday breakfast.

Witness dessert: orange pumpkin spread on nutmeg cornbread toast.

Thursday dinner was late - so I tossed together a quick meal. This is barley and black beans with cilantro from the garden.

This is chestnut soup.

Dessert on Thursday was anise-pumpkin spread on
nutmeg cornbread toast.

The holiday started off with coconut-flavored barley, prune and blackeye pea porridge.

Lunch for the holiday was the usual curry and soup. Black sticky rice, lentil and tomato curry with cute little chilies from my friend Fern.

Cabbage soup with pizza spice.

This week's bread is corn flour bread with nutmeg.

Corn and pigeon pea curry with tomato.

Memorial Day dessert was apricot bread pudding with mango flavoring.

Tuesday started out with black rice, lentil, and prune porridge with orange flavoring.

Lunch out at the Riverbend South was veggie soup and garden salad with cornbread. When I dipped the cornbread into the soup, I realized that the bowl was only half-full. I had to send it back to the kitchen to get it filled up. It must have been the end of the batch of soup because it took a good long time before my serving came back out. The extra cornbread muffin made up for it, though.

Dinner entree was barley and blackeyed pea wraps. The green is fresh Egyptian onions. These were really good with a dressing of half mustard and half soy sauce. Don't laugh, the mustard/soy sauce mix is a lot better than it sounds - it doesn't end up tasting like either ingredient. The bed of tomato slices kept the wraps from sticking to the plate.

Mexican cabbage soup with pizza spice rounded out dinner.

I made a couple of dishes for potluck. The first dish was Mexican Cabbage. This dish went over really well.

The second potluck dish was a a Duncan Hines chocolate cake. It fell miserably and I was the only one brave neough to eat it. I should have left it in the oven rather than jiggle it around seeing if it was done.

Dinner was black rice, blackeye peas with green beans and chilies.

With the beans and rice, I had cabbage and chestnuts.

Dessert was raspberry-apricot bread pudding.

Waffles! What a start for the long weekend.

Lunch included cabbage soup.

Lunch also featured barley and pigeon pea curry with fresh green onions from the garden.

For dinner I had lentil and black sticky rice soup.

Following the soup came broccoli and green beans with an early Florida tomato.

Apricot oatmeal bread pudding, with lemon flavoring capped off the day.

Sunday breakfast was oatmeal, lentil and prune porridge with mango flavoring.

Breakfast was millet, pinto bean, and prune porridge.

Lunch was barley and pea curry, and broccoli soup.

Dinner was black rice, blackeye peas, and shitake mushrooms.

Fried cabbage and mixed vegetables.

Dessert was lemon apricot puree on oatmeal toast.