breakfast: oat cereal with soymilk; a few bites of macaroni and cheeze when packing it for lunch; coffee
lunch: macaroni and cheeze with collards leftovers
dinner: last of leftovers from Bedouin Tent (pita, hummus, baba ghanoush, kalamata olives); more macaroni and cheeze with collards leftovers; sauteed collards with sea salt and olive oil; chocolate cake with peanut butter frosting; Veuve Clicquot champagne to celebrate Michael getting NYC SeedStart (the champagne is vegan according to Barnivore!)