breakfast: blood orange; vanilla rooibos tea
breakfast II while working at the coop: chocolate raspberry muffin and a taste of baguette from le caprice; coffee
lunch: split pea spinach curry soup; vegan coconut yogurt with olive oil and sumac; raisins
snack: red pepper with thaini sauce (tahini, lemon juice, za’atar seasoning, sumac, salt and pepper)
dinner with eva: raw lacinato kale salad with roasted fennel, toasted sesame seeds, garlic, roasted beets tossed in a orange vinaigrette (fresh squeezed orange, red wine vinegar, lemon juice, olive oil, salt, and pepper); fried asian pancakes with onion, garlic, carrots, chayote, jalapeno pepper, and cilantro dipped in cilantro soy sauce (soy sauce, garlic, rice vinegar, and cilantro); beer