Breakfast: one cup of budget instant coffee. Rolled oats with powdered skim milk and 2 chopped dates. I decided to leave sugar out of my budget, since I’d only want it on the porridge, and a bit of dried fruit does just as well.
Morning tea: “tea” made from a self-sown plant of lemon balm from my garden, some miner’s lettuce.
Lunch: dal and rice (which I made last night).
Afternoon tea: another lemon balm tea and one rather pathetic carrot from the garden.
Dinner: 3 chapati and Mauritian greens
The Mauritian greens are something I cook occasionally. I used one of the last of the leeks from the garden (well past their best), a good amount of silverbeet, parsley and thyme. I also used a bit of butter, a bit of ginger and coriander seed, a couple of curry leaves, a couple of spoonfuls from my tin of tomatoes and salt.