breakfast: chai tea with warmed vanilla soy milk; roasted squash seeds; banana
lunch: leftover risotto from the wedding (with tomatoes, shiitake mushrooms, asparagus, carrots and artichoke hearts and green beans; oj
food from whole foods salad bar: vegan chicken with potatoes and onions; vegetable medley (mushrooms, green beans, cabbage, carrots, baby corn)
snack: almost an entire bag of vegan microwave popcorn
dinner: shepherd’s pie made by one of my housemates