breakfast: garlic bagel with earth balance; 1/2 peanut butter sandwich
lunch: milwaukee’s best ice; peanut butter sandwich; graham crackers; lemon plantain chips
snacks: an apriocot (my first apricot ever) and a torilla
dinner, cooked over a campfire: grilled tortillas with black beans, heirloom tomatoes (from the farmer’s market), roasted apricots, lemon juice, avocado, green pepper)
drinks: milwaukee’s best ice and a taste of whiskey
dessert: s’mores with graham crackers, vegan marshmallows (Sweet and Sara), and vegan dark chocolate