The Spiteful Chef

As a result of the baking frenzy that has been taking place in our kitchen, as well as the cake decor class I have in the evening on Wednesdays, it’s been fast, easy dinners for a couple of days now.
That’s Wednesday’s dinner of grilled hamburgers with grilled onions, fresh tomatoes, and tiny buns (not unlike what I’m trying to achieve). The side is just an ode to my fryer–fried potato slices with sea salt. They were more glisteny before I left for class, but I think Chris delayed taking the pictures for me until they had grown cold. At least he remembered to take them…I wrapped mine in foil and attempted to eat it on the way to class, aborting the mission three bites in because I was afraid I was going to chomp down on a hunk of foil and have to kill myself.
That’s my healthy dinner from last night. It was really tasty for being devoid of the seasoning I like to call “meat.” Pan-seared tofu with a soy-mirin glaze over a chop salad of jicama, radish, carrot, and English cucumber, with a side of pan-fried udon noodles coated in a coconut-peanut sauce. See, Aunt Tracy? Vegetables!