Brunch: There was a lot of Flying Buddha soup leftover from the Vegetarian House and I got to enjoy it for a late brunch. Gary always cedes the Chinese food leftovers to me. He made Oatmeal for himself.
Dinner: This was a day of rest and catch up and preparation before our week of Fiddler Rehearsals would start tomorrow. We came back to the pool house super hungry. Gary made big soups for each of us with Vegetable Broth, Carrots, Cauliflower, Field Roast Sausages, Field Roast Slices and Sophie’s Kitchen Coconut Vegan Shrimp. He also made some Guacamole and a big Asian Greens Salad with Lemon. We were both so stuffed from the soup that the salad was put back in the refrigerator for later.
Evening: As we prepared for our upcoming week of Fiddler rehearsals I put together a quick sweet treat of Fresh Oranges, Dark Chocolate and Peanut Butter which we had with Lavender Mint Tea.
