What Vegans Eat – Day 1028, Travel Edition


Breakfast: The first day of The Music Man rehearsals are here. We are starting with teaching music, and that’s my responsibility. Gary is the stage director and choreographer. We have plenty of food supplies now in the pool house. We are ready to roll, starting with Rolled Oats with Raisins, Apples, Bananas, Walnuts and Soy Milk.
Lunch: A big salad is what is necessary to fuel us for the evening rehearsal. After another day scrambling to catch up with work that has piled up this past month, taking care of my dad before he died and my computer crashing before getting repaired, I was hungry. Gary made us giant salads with Arugula and Asian Greens, Kidney Beans, Garbanzo Beans, Carrots (Purple, Yellow and Orange) tossed with Tahini Dressing. We had fresh Oranges for dessert.
Dinner: We ordered 32-ounce Thermos containers to bring to rehearsals. I didn’t want to get tea in a cardboard cup every day. I made a decaffeinated English Breakfast and brought it to rehearsal. Gary had cooked several Purple Sweet Potatoes (my favorite) that I nibbled on throughout the evneing and we each had an Apple. We thought we’d cook a light meal when we got back to the pool house but we didn’t need to, we weren’t hungry.

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