breakfast: a bit of cinnamon shredded wheat with soymilk; toasted oat cereal with soymilk; coffee
lunch: vegan spicy chili, lemon poppyseed bread, and espresso from Karen’s on Astor; peanut butter and jelly sandwich
one stolen pretzel at lab meeting
dinner: mac and cheeze with collards from Robin Robertson’s 1,000 Vegan Recipes (I’m addicted); chocolate cake with peanut butter frosting and Mambas; Samuel Smith oatmeal stout (vegan according to Barnivore; Hitachino Nest white ale (may or may not be vegan)