Vacation is over. The Grind has been revisited and will continue to be the mode of living through mid-December. If I'm lucky, I'll be able to share recipes and ideas here once a week or so, and if I'm even luckier, my transcript will be overloaded with 4.0's. Wouldn't that be grand.
The first week back to classes and work was a doozy. It borders on madness in the hallways between classes as students attempt to navigate their way to the next session of powerpoint and lecture. My two classes on campus are geographically as far from one another as they can be on our little campus, and I have just ten minutes to rush down four flights of stairs, power-walk to the building next door, and book-it up another four flights to get to my second class. A bathroom pit stop is out of the question. The door to class #2 is locked promptly at 11 am. Be there, or be square.
With the onslaught of my school schedule comes the necessity for quick, easy meals. Lunches must be packed and dinners must be relatively hurried affairs. No more 3 hour sagas of meal prep in the evenings for awhile, so I've been busting out my repertoire of simple, healthy (gotta keep that immune system up, what with flu-season rapidly approaching) recipes. Fresh rolls (sometimes called 'summer rolls') have become my new favorite thing. I guess I'm reluctant to give up on summertime. I want to savor the last of the lettuce, cucumber, and warm-weather herbs while I can.
