Wednesday

Breakfast: Oatmeal made with skim milk, blueberries, and brown sugar. I couldn’t get the new maple syrup open, even with that rubbery lid gripper thingie.

Lunch: Buttered sourdough toast, leftover tomato soup, slices of cheddar, a half-decent nectarine, slice of watermelon, carrot.

Dinner: Leftover grilled chicken, curry couscous with peas and corn.

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