I made dinner for the Italian tonight. He clapped three times during the meal in appreciation.
Salad of orange pepper, lemon cucumber, shredded endive, dill and bacon lardons with a orange rice wine vinegrette.
Boneless pork chop served on a bed of brown rice and pan roasted pitty pan zuccini with a turkish fig pinot noir sauce.
As for the rest of the day, I will post later. He’s having fun and I’m enjoying rediscovering San Francisco with him.