coffee; blueberries
lunch: rice with vegan cheese, cherry tomatoes, salt and pepper; celery with peanut butter; carrots
“beer nuts” peanuts; hummus with cayenne and pita; bread with vegan cheese; celery; carrots; roasted peppers; a Sazerac (rye whiskey, bitters, absinthe, lemon rind); Avión tequila
dinner (thanks Jeanne!): pesto pasta with green beans; salad; red wine
pineapple; watermelon; whole wheat peach pie