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.)