breakfast: garlic bagel with tofutti cream cheese; free coffee and soy milk from marvelous market
lunch: the last of the leftover pasta/veggies from 84 high street (in RI). last of the baked tofu crispen made last week; the leftovers from gregg’s (in RI) and leftover sushi from yesterday; english peas
snack: english peas and corn on the cob
dinner: sautéed squash (from the garden) and mushrooms (not from the garden) with lots of garlic and bragg’s; double stuffed oreos; potato chips (all very healthy)