breakfast: quinoa with a bit of sesame oil and salt, plus a few spoonfuls of quinoa with salsa and chipotle; coffee
lunch: quinoa with sesame oil, salt, salsa, and chipotle, with chunks of a whole avocado mashed in
almonds
farewell dinner to Greenpoint, Brooklyn: potato pierogi and mushroom+sauerkraut pierogi (found vegan at a grocery store) with Tofutti sour cream and apple sauce; roasted beets, onions, garlic, and beet greens; Tofurkey kielbasa “sausage”; pickles; olives; Żywiec; mezcal (thanks Dan); Mamba