gluten-free week breakfast: whole oat porridge (see tags); 1 cup of tea with soy milk lunch: nothing...still full... afternoon: edamame, popped from the pod; apple; orange dinner: split pea, carrot and celeriac rissoles (adapted from the george bernard shaw cookbook); silverbeet cooked with handfuls of coriander; later, some of those multi-coloured fennel seeds you get in sub-continental restaurants, very good drinks: water; 'sleepytime tea'

Lighting Info: one softbox to the right at 1/4power and another on the left set to 1/4 power with camera infront and a small reflector for front fill.