breakfast: mini bagels with tofu cream cheese from Bagel Bob’s; free Brad’s coffee
lunch: peanut butter and jelly sandwich; leftover spicy salad
vegan pumpkin bread from babycakes
champagne, red wine (may not be vegan), and Skittles at lab happy hour
dinner: tempeh sloppy joes (tempeh baked in marinade of Bragg’s, soy sauce, panca pepper sauce, mustard, sesame oil, cider vinegar, garlic, and red onion) with sauteed spinach on bread; orange juice