breakfast: toasted everything bagel with tofu cream cheese; espresso
lunch: leftover Thai fried rice, tofu with vegetables, and brown rice
hard candies from my Dad (pomegranate, watermelon, mango, and lime); Stacy’s pita chips
dinner: lentils with pasta (recipe on recipes page); sauteed spinach with garlic; tastes while cooking wild rice salad (see tomorrow’s post for recipe)
peanut butter caramel fudge cashew-based ice cream from Lula’s Sweet Apothecary