March 17, 2014

Snacks:

A LOT of grape juice. A LOT of tortilla chips.

Dinner:

Salad from the bag with olive oil and balsamic vinegar for dressing. Byblos methi paratha with dal.

Dinner #2:

We added some okra and bit of cumin to our tomato and onion curry and cooked for an additional 10 minutes on medium heat, and ate that with rice, a Byblos methi paratha and some raita.

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