breakfast: salty oatmeal; coffee with vanilla soy milk; the rest of the gingerbread scone from wildflour bakery (yum!)
lunch: leftover chipotle seitan with wasabi mustard from garden grille with wild rice and roasted broccoli
snack: roasted pumpkin seeds with sea salt; skittles crazy cores
dinner: tastes of ne muriwo (see recipe archive) while cooking dinner for tomorrow; leftover wild rice and pumpkin curry; brownie