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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.