A tale of lunch, graduate school, and post-academic life
Friday, February 9, 2018
ECO Lunchbox Three-in-One #63
Salad (what did I tell you about romaine?) of romaine, bell pepper, red onion, sliced olives, Bac'n Pieces (in the pink cup), and Italian dressing (in the Tupperware midget); garlic toast; and a homemade vegan fettuccine Alfredo with mushrooms.
I made the Alfredo sauce with Earth Balance, Ripple Half-and-Half, and Follow Your Heart Parmesan-style shreds, the same way I used to make dairy sauce. It was very rich and very good.