Breakfast was two slices of toasted colonial rye bread with homemade strawberry jam, three cups of coffee, a glass of orange juice, and a banana.
Lunch was a hand full of peanuts and a Sierra Nevada Pale Ale.
Dinner was a grilled ham slice with corn relish, pan fried spicy asparagus, a salad made with the thinnings of our lettuce patch, and two Sierra Nevada Pale Ales.