Tuesday

Breakfast: Two slices of the sourdough bread toasted, with blueberry curd. OJ.

Lunch: Grilled cheddar on wheat with two slices of garden tomato. Garden green beans. Grapes.

Dinner: Leftover barbecued chicken leg. Peas. Another slice of blueberry’d toast. (Mark made baked beans. I don’t like baked beans. Good thing he and Amy do.)

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