Breakfast
Cold cereal with milk and fresh strawberries

Dinner
Indian cabbage with spinach and red potatoes
Goan fish curry

Dessert
Panna cotta with fresh strawberries

Recipes:

INDIAN CABBAGE WITH SPINACH AND RED POTATOES
This is like a warm slaw crossed with a warm potato salad. Nice!

4 small red potatoes
2 Tbs. vegetable oil
1 1/2 tsp. whole cumin seeds
half a jalapeño, minced
1 Tbs. ground coriander
1/2 tsp. ground cumin
1/4 tsp. ground fenugreek seeds
1/4 tsp. ground turmeric
1 1/4 lbs. green cabbage, shredded
8 to 10 oz. spinach (and/or chard, beet greens, etc.), chopped small
1 c. chopped cilantro
1 tsp. salt
1 Tbs. vegetable oil
2 Roma tomatoes, chopped coarsely
1 tsp. chaat masala (a tangy Indian spice mixture)

Boil the potatoes in lightly salted water until tender. Drain, let cool, then cut into 1/2-inch pieces, leaving the skins on.
Heat the oil in a large nonstick wok pan over medium-high heat. Add the cumin seeds and jalapeño. They should sizzle upon contact. Quickly add the coriander, cumin, fenugreek, and turmeric. Then add the cabbage, spinach, cilantro, and salt. Stir over medium-high heat until lightly golden and crisp-tender, about 5 to 8 minutes. Transfer to a serving dish.
Wipe out the wok pan, add the remaining tablespoon of oil, and heat it over medium-high heat. Throw in the potatoes and tomatoes and cook quickly for about 2 to 3 minutes.
Add the tomatoes and potatoes to the cabbage mixture. Sprinkle in the chaat masala, toss the ingredients together, and serve.

GOAN FISH CURRY
2 Tbs. vegetable oil
1 large onion, finely chopped
4 large cloves garlic, minced
1/2 tsp. cayenne pepper
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground turmeric
1 c. water
1 c. coconut milk (not light coconut milk--I make the mistakes so you don't have to!)
2 Tbs. tamarind paste
1/2 tsp. salt
1 1/2 lbs. firm fish, such as catfish or swordfish, about 1 inch thick, cut into 2- or 3-inch pieces
1/4 c. chopped cilantro

Heat the oil in a large saucepan over medium-high heat. Add the onion and cook 5 minutes, stirring. Add the garlic and cook another minute, stirring. Add the cayenne, coriander, cumin, and turmeric and stir another 2 minutes.
Add the water and coconut milk and bring to a fast boil. Reduce the heat and simmer about 5 minutes. Add the tamarind paste and salt and simmer another minute or so.
Add the fish pieces and simmer until opaque and flaky, about 15 minutes. Stir in cilantro and serve.

PANNA COTTA
1 envelope unflavored gelatin (about 2 tsp.)
1/2 c. milk
2 c. heavy cream
1/2 c. sour cream (light is fine)
1/2 c. sugar
scrapings from a vanilla bean

In a small bowl, sprinkle the gelatin over the milk and let stand until the gelatin is softened (about 5 minutes).
In a large saucepan, combine cream, sour cream, and sugar. Add vanilla bean scrapings. Bring mixture just to a simmer, whisking constantly. Do not boil.
Add the milk and gelatin to the cream mixture and whisk thoroughly to dissolve the gelatin throughout. Pour into custard cups or small molds. Refriegerate at least three hours, or overnight.
To unmold, briefly dip the bottom of each mold in a baking pan of hot water. Place a serving plate on top of the mold and invert both together. Shake gently to release.
Serve with fresh fruit.