Oh, hi. You might have noticed that my rate of posting, and commenting on other blogs, slowed (then again, you might not have, since I'm not at the centre of your universe). That's because the semester started with a surprising kick. I'm currently coordinating an online subject, teaching two in-person tutorials, and trying to finish* my thesis by the end of April. Not to mention that Andy is preparing for another field trip, we're getting married in three months, and I've just started a mega-fun pottery class. I love being busy, but unfortunately, blogging falls by the wayside because it isn't the highest on my list of priorities. Not that I don't love reading all of your blogs, and I often feel a bit lonely when I'm not an active member of the blogiverse, but paid work comes first, I suppose.
Anyways, this is just a warning that I will probably be a bit scarce for the next few weeks.
To reminisce about easier days, this meal harkens back to a few weeks ago, when Andy and I were living the easy life, knocking off around 2 every afternoon and had plenty of time to think about things like marinating tofu. This marinade is very dark, thanks to the dark soy, and earthy thanks to the tahini, and a little bit tart from sumac. The result was beautiful to look at (I think) and reasonably delicious to boot. And with some standard roasted veggies, it wasn't that unhealthy, either.
*By "finish", I mean complete draft in basically finalised form but with still formatting and possibly a bit of editing to do. I won't be submitting until July.