breakfast: shredded wheat with soymilk; coffee
lunch: leftover pasta with olive oil, salt, pepper, tomato sauce, and nutritional yeast; peanut toffee buzz Clif bar
vegan chocolate cookies and dark-chocolate-covered almonds with sea salt from Trader Joe’s
soy cappuccino from think coffee
dinner: falafel sandwich and stuffed grape leaves from Mamoun’s; whiskey on the rocks