His daily diet consisted of three eggs. Two eaten plain every morning, one prepared as an omelette at lunchtime. Dinner? A few pieces of chicken. Fruit and vegetables were almost absent from his plate. With time and advancing age, she further refined her habits: two eggs and a handful of cookies were more than enough for her.
She would liven up her evenings with a small sip of herb grappa, concocted at home according to a recipe passed down from generation to generation. This evening ritual felt more like a tender gesture to herself than an innocuous habit deeply rooted in family tradition.
