Fall semester started yesterday, whether I liked it or not. I am in most ways looking forward to the classes I’m teaching this semester, but over all I have a strange feeling of anticipation about the semester because, as I mentioned before, I don’t know what’s going to happen in the end if the babies show up early. At this point, I am just acting as if everything is going to play out the way I’d like it to. And, of course, creating a plan B.

The first day of classes didn’t feel like a significant moment for me, really, because I was working all summer. Instead of going from time off to full-bore work, like many of my colleagues do when fall starts, I just went from some work to more work. Fairly anti-climactic. I didn’t even get need to buy new school supplies.

I am back to packing my lunches this semester, which I did not do over the summer. Buying lunch on campus is ridiculously expensive (you can’t get a sandwich and drink for less than about $10) so that’s a no-go. In the past, I used to be fine just bringing some combination of yogurt, fruit, and granola bars, but this semester that’s not going to cut it. For this week, I made a batch of baked tofu and quinoa and put it into mason jars with some massaged kale and peanut sauce. You can see the jar sitting in the background of this photo, my obligatory first-day selfie:

One basic formula for things like this is a grain, a protein, and a green. Just add interesting sauce and you’re good to go! Put in Mason jars, obviously, because that’s where all the cool kids are putting things these days. Keep it cool on the air conditioner in your office because no one unlocked the office break room before classes. You’re welcome.