Chemistry was PAINFUL tonight. Unbearably painful. This man is nuts. I wanted to scream when he started lecturing to us a third time about all the bad things he would do if we were 2 minutes late to lab.
Then a boy got yelled at for not having his syllabus with him.
Then a girl for having a graphing calculator.
Then I got sternly reprimanded for working ahead on a problem when I was supposed to be reading the handout, which I had already read!!!
UGGGG. I just have to suck it up and get through it. I am powerless to him and need to just smile and do as he says. I can’t drop this class. But ohhhh the torture this summer will be!
I noticed yesterday that there were a bunch of tables outside of my building so my plan today was to take dinner to campus and buy another 30 minutes of time until eating. Well, I ended up being pretty rushed to eat and it was definitely more complicated to pack, so I need to just eat at 4:30 and get over it. Somehow 5:00 seems just a little more like dinner hour, but for the next 2 months I need to just settle into the 4:30 schedule.
Tonight’s packed dinner was a simple and kind of boring Peanut Tofu Stir-Fry. I promise it tasted better than it looked! (Another reason to eat at home on pretty plates when I can 🙂 )
- Nasoya Extra Firm Cubed Tofu
- 3/4 a package of broccoli slaw
- 1/2 a small zucchini
- Handful baby spinach
- Homemade peanut sauce (2/3 tbsp peanut butter, 1/2 tbsp tamari, 1/4 tsp cornstarch, 2 tbsp water, 1 tsp sriracha hot sauce)
- Olive oil
- 1 tbsp prepared pad thai sauce
First I pressed the tofu in a bowl with some paper towels. Then browned it in 1 tsp olive oil. Then removed tofu and added broccoli slaw + zucchini and cooked until done. Then added spinach until wilted. Then added tofu and sauce. I decided I didn’t have enough peanut sauce and added a tbsp of the pad thai from the fridge at the last minute.
On the side – Kashi crackers. I was too lazy to make some rice.
From above –
For snacktime I packed a Homemade Samoa Cookie and needed something filling to go with it. After last night’s eating difficulties, I decided yogurt would be too complicated. I was hunting through the kitchen for the perfect accompaniment and spotted none other than the bananas! Perfect! It was so tasty during our 5 minute break 🙂
With all the muesli I’ve been eating, I thought it was finally time to make a homemade granola. I used this recipe from blog reader Sarah of Suite Apple Pie, although I substituted honey for maple syrup because it’s much less expensive to use up 🙂 And I added a bit of brown sugar as well.
- 2 cups rolled oats
- 1/2 cup sliced almonds
- 1/2 cup unsweetened coconut
- 2 tbsp honey
- 2 tbsp canola oil
- 1 tbsp brown sugar
- 1 tsp vanilla
Preheat oven to 300*. Heat honey until thin. Add other coatings. Mix well. Add coconut, almonds and oats and stir to coat well. Spread onto a well greased with cooking spray non-stick cookie sheet and bake for 15 minutes. Stir mixture. Bake for another 5 minutes. Stir again. Bake 2-7 minutes more, until mixture is golden brown.
Makes about 4.5 cups. Each 1/4 cup is about 100 calories.