breakfast: banana; toast with peanut butter; apple with peanut butter
lunch at everlasting life: vegan chicken salad; seaweed salad; garlic kale salad; vegan potato salad; vegan vanilla soft serve
dinner: fresh spring rolls (rice paper wraps with thai basil, basil, mint, carrots, cucumbers, pan fried yam, pan fried pattypan squash from my garden) dipped in peanut sauce; peanut udon noodles with cucumber, red and green pepper, and garlic scapes
drinks: williamsburg alewerks tavern ale and drake tail ipa