Breakfast was buttermilk waffles with maple syrup and tow cups of coffee.
Lunch was Italian sausage with peppers and onions, a slice of raisin bread, and two glasses of Bolla Sangiovese Di Romagna.
Dinner was a big garden salad with Balsamic Vinaigrette, a slice of raisin bread, and a glass of Bolla Sangiovese Di Romagna.