Saturday


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.


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