brunch: soy latte; toasted everything bagel with tofu cream cheese, tomato, and red onion
leftover succotash; leftover brown rice with tofu vegetable curry
dinner at Julie’s: chips and carrot sticks with salsa and guacamole; chili with Daiya cheddar; olive bread; black bean and vegetable salad; some bock with a monk on it (may not be vegan); Ciao Bello blackberry cabernet sorbet; vegan chocolate chip oatmeal cookies