breakfast: peppermint tea with unsweetened vanilla soy milk
lunch: leftover food from garden grille (i forgot to write down the names and they were specials); leftovers from julian’s: home fries; vegan apple cider pancakes with apple jam and dried cranberries; more peppermint tea
snacks: raw vegan macaroon from wildflour bakery; banana
dinner: leftover tofurky; leftover stuffing; spinach; last of the trinidad corn soup