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The day started out with rum-flavored prune, millet and chestnut porridge.

Lunch started off with barley and mung bean curry.

Soup for lunch included submerged and invisible baby carrots.

Dinner kicked off with tomato, runner bean, and barley curry.

The curry was followed by broccoli and sweet potato stir-fry with all-purpose seasoning.

The day finished off with bread pudding with cornbread, cinnamon, and almond.