lunch: leftover pasta dishes from roch’s (in Rhode Island); toasted pita with greek hummus from whole foods (not very good); vegan chicken salad from whole foods (needs more salt); organic lettuce
dinner at nooshi: white rice with soy sauce and a taste of hakka style chinese eggplant stir fried with basil leaves (very garlicky and delicious)
drinks at nooshi: sapporo (vegan according to barnivore) and a taste of hanna’s frozen mango lemonade