We had a late lunch of fried rice, vegetables, and diced lamb.

On the side were black and green olives suspended in oil and two cheeses: goat and cow.

Wanting a bit more to eat, I boiled two free-range organic eggs and pan-fried some whole wheat tortillas seasoned with fresh grated organic horseradish.

The eggs I carefully halved while keeping the yolk whole. I stuffed the halves with fried rice, olives, and a smearing of horseradish.

The yolks were wrapped in a tortilla and devoured promptly. I had a Belgian White (Blue Moon) to wash it all down.