Netzingers -- Home of the Daily Zinger ®

Quinoa, mung bean, and prune porridge with durian flavoring was up for breakfast.

Lunch included pigeon pea soup with poultry seasoning.

Garlic and herb okra and oats fritter rounded out lunch.

Dinner included cauliflower and carrot with garlic and herb sauce.

A fiery runner bean and red sticky rice curry with Fern's jalapenos. A real sweat-inducing experience I must tell you.

Dessert was pumpkin conbread pudding. Also lurking in there was a bit of this week's raisin bread.