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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.

Dessert was oat bread and nutmeg corn bread toast with apricot maple spread. The sauce was thickened with rice flour.