Netzingers -- Home of the Daily Zinger ®

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.