breakfast: coffee; toast with Earth Balance; strawberries
tortilla chips with salsa and guacamole
lunch: leftover couscous; leftover grilled vegetables; leftover vegan potato salad; Boca burger; Corona
Blue Moon on paddleboat
another caipirinha; mango; Jelly Bellies
dinner: pasta with tomatoes and basil; Julie’s pigeon peas and rice dish; green salad with lemon-garlic sauce and ginger-soy sauce; tomato and basil salad; grilled vegetables (zucchini, eggplant, and bell pepper); red wine (may not be vegan); fruit skewer (banana, mango, honeydew, ?)
lemon sorbet with vodka, strawberries, and blueberries