In which we embrace the plant-base
(Oh hi, it’s been a while, we’re changing things on…
Lunch: my super-comfort food, Chef Boyardee Beefaroni. What can I say? I keep a can in the cabinet for days like today.
Dinner: an open face toasted sandwich with ham, tomatoes, provolone and avocado; steamed broccoli; white grape soda (just some white grape juice mixed with plain Topo Chico.
He watched the rain while I ate.