Spaghetti with White Sauce + Tofu Stir Fry

I MAY HAVE inadvertently promoted stupid gender norms the other day when I wrote (and joked!) about being wife-material. Nobody has called me out on it yet — char, feeling?? — but, if for any reason your takeaway from that post was that you need to be a good cook in order to be a good wife — yeah, no, totally not what I was going for.

Anyhow, back to regular programming. I cooked spaghetti with white sauce twice in the last few days. On my first try I used heavy cream as base, and on the second I used almond milk and flour. The latter tasted better, less umay and such. (I didn’t use eggs and pork so I don’t think I can call this dish carbonara.)

I included some instructions but please, please, please do not blame me if you end up with a not-so-tasty dish. I wrote the instructions mainly for myself and I rarely follow recipes to the tee. If you’re the type who needs specific step-by-step procedures, please search Google for real recipes. Okay? Okay.

Other than spaghetti, I also made tofu stir fry. Easy peasy stuff.

On a non-food-related note, I stupidly booked a job interview this Monday, which is a holiday, which means my entire rowdy family will be at home. Boo!

But why have an interview on a holiday in the first place? Welp. Unfortunately, kids, I did what I promised myself I would never do: I finally bit the bullet and started applying to TNCs. Monday is apparently just a regular work day for large corporations so, there.

I also got an email from the student loans office reminding me that my grace period is about to end. I need to start my monthly payments soon, so this is why I am willing to go the TNC route at this point. If only my principles taste as good as the food I cook, ‘no? Sadsadsad.