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Sunday

Breakfast with Bernard Tirtiaux: Whole grain and cereals rusks with Greek yoghurt and home made rhubarb jam:





Lunch was farrotto (same than risotto but made with spelt instead of rice) with mushrooms, aslice of bread with ricotta on top ad some tomato salad, and some witloof salad.








Dinner was grilled chicken, eggplant and zucchine slices with some o the yoghurt sauce in which the chicken had marinated, a spoonful of tomato salad with a slice of bread and a peach.







The peach clearly moved.
 

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