Leftover local kale, apple, and cranberry salad from Day One along with bread from Avalon Bakery in Detroit for breakfast. I need to get some local preserves to spice it up a bit!
Also, last night I made myself a local bento (lunchbox) for today. It consisted of steamed rainbow chard (Riga, MI) and loads of oven roasted garlic and potatoes from Leroy, Michigan. Yum!
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