breakfast: iced coffee; bagel chunks with tofu cream cheese
lunch: vegan split pea soup and sesame tofu from Whole Foods
dinner: Tofurkey brat on Amy’s potato bread with yellow tomato, mustard, and ketchup
corn dumpling soup and Budweiser at rehearsal
2am ice cream run: Luna and Larry’s Lunaberry (mixed berry swirl) and chocolate peanut butter (chocolate with dense peanut butter swirls) coconut ice creams