Breakfast: We’ll be leaving California in a few days. I am working on clearing out the food remaining that we purchased while staying here for nine weeks. Breakfast used up the remaining Millet and Dried Apricots for Millet Cereal with Bananas and Apricots.
Lunch: We were invited to a cast party for the Fiddler on the Roof production we directed, that performed last weekend. It’s a generous, caring group – there was plenty to eat at this potluck and vegan food was clearly marked. There was Red Bean Mochi, Quinoa Salad, Green Salad and plenty of vegan snack chips and dips.
I made my plate.
Oh no! Oh YES! Two vegan cakes from Whole Foods.
The cast presented Gary and me with numerous gifts: gift cards to restaurants, coffee shops and a movie theater, plus a stunning candlestick holder and a samovar! I’m looking forward to all the tea that will be drunk from that samovar. Best of all, we’ve been invited back to put on another musical.
Snack: I am glad I made a big pot of Red Lentils so that they are there when I need them. I had a bowl late in the afternoon (seasoned with Garlic and Smoky Paprika), topped with Nutritional Yeast and Hot Sauce.
Evening: I am loving Forager’s Cashewgurt. I had some with Berries.
