Leaving T.O.

Hi everybody!

It’s been a while since I’ve posted anything, but I totally have a legit excuse: finals! Finals, finals, finals. But they’re over and done with, and now—as I speak—I’m on a bus taking me from Toronto to New York so that I can be reunited with Caitlin!

Since this visit is going to keep me away from T.O. for almost two weeks, I knew I needed to do a thorough fridge clean before I left—no leftovers allowed! Thankfully, I planned out the week fairly perfectly, finishing the rest of my kale with my lunchtime salad, and then using some leftover Korean BBQ tofu to make this delicious dinner dish:

This noodle bowl is very similar to the Korean Pad Thai dish I made not to long ago. It’s very simple and straightforward: some green onions and broccoli with udon noodles, thrown together with baked tofu marinated in a spicy gochujang sauce, with edamame and cashews mixed in at the end! This baby packed some serious heat, but totally in a good way.

In addition, I had about four carrots left in my crisper, but as anyone would reads food blogs already knows, leftover carrots are never a problem:

Yep, that’s a plate of delicious, delicious carrot fries, the perfect way to take care of some leftover carrots. Both Caitlin and I have sung the praises of carrot fries before, so all I’ll say here is: if you haven’t tried them yet, try them now.

Now part of my reasoning behind making those above Korean noodles last night was so I could bring the other half of what I made with me today for lunch on my bus ride. It’s 9 a.m. right now, so I can’t say for at least a few more hours how they taste at room temperature, but I’m optimistic. I’m also optimistic about all my other travel treats, which I thought I’d share quickly with you now. I’ve got…

Suzie’s Multiseed Spelt Flat Breads!

Late July Dark Chocolate Snobby Oreos Sandwich Cookies! AND…

Ritter Sport Dark Chocolate with Marzipan! I’m looking forward to all of these! Check back to hear what I think!

Until we eat again,

Willie