It's a very long story. In the world of lunch and graduate school, stuff happens. And my camera gave out on me when I was experiencing a very long lean season. It involved a lot of unpleasantness. But the good news is, I'm here again, and I should defend my dissertation very soon, but even if I do, I still plan on having ongoing updates to Food for Dissertating. Dissertating or not, one still has to eat! And you'll have a full five lunches this week, one for every weekday.
Enough of all that. Here's the first of my return-to-blogging lunches, with a gluten-free school lunch:
The catfish was adapted from an America's Test Kitchen Cooking for Two 2011 recipe. I will not give you my version, because it isn't as good. I used skin-on catfish nuggets, which were about half the cost of the skinless filets, cut up, that ATK suggests. It makes a big difference. (It also helps if you don't get distracted and burn the sugar, like I did this time.)
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