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Breakfast was pineapple oats, blackeye peas, and prune porridge. 

 Lunch started off with black sticky rice and runner bean curry with fresh cucumber.

After the curry I cooled off with a couple sweet potato tortillas. 

Dinner opened with quinoa and pigeon pea curry with Fern's jalapenos.   

I finished up dinner with a vegetable soup that had garlic and herb, fresh green onion from the garden, okra, cauliflower and carrots.  The vegetables were seared with the spices and the broth and onions added after burning the pan.   

Raisin toast with cherry pumpkin spread  for dessert.  It's not done unless it burns, that's my motto.