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

Cauliflower and broccoli soup. The broth was akame and kombu soaking liquid.

Quinoa and runner bean tortilla stacker. Toasted in the toaster oven, it was crispy on the outside and juicy in the middle.

Dinner started off with spicy rice and sweet potato rolls. The wraps are rice paper.

Pigeon pea soup with all-purpose seasoning and a couple pansies. After a bit, they sank down into the both and became lovely translucent clouds.

Raisin toast with cherry-pumpkin spread. Crispy on the bottom, smokin' on the top!