breakfast: coffee, plain bagel from coffee cart
lunch: leftover tabbouleh/chickpea salad and leftover BBQ “chicken”
snack from Giant Bagel Store (120 University Place, New York, NY 10003): bagel with tofutti, onion, tomato. The more bagels the better!
dinner: pasta with cashew pesto (pesto purchased at The Standard in Brooklyn) with cherry tomatoes, glass of red wine (may or may not be vegan)