breakfast: coffee from Oren’s Daily Roast
lunch: leftover orzo pasta
dinner from ‘Cesca: bread with olive oil, garlic, and tomato; ribbolita (a tuscan bean, cavolo nero/black kale, & bread stew) without cheese; whole wheat pasta with eggplant and tomato; red wine (may not be vegan); dessert port (may not be vegan); peach sorbet
Budweiser at Wye Oak concert