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I think salads might just be one of the easiest college meals ever. All you have to do is wash and cut (or bake, depending on what you want), and it’s relatively healthy if your dressing is made with the proper ingredients. You can also adjust the flavor to fit what you need and want, so it’s nearly 100% customizable.

In other words, make what you want and eat what you want, without the guilt that normally comes from doing either or both.

My guilt-free meal came in the form of a large salad with fresh ingredients after a few hours of grocery shopping.

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Midterms are terrribleeee! Some people say that college/university is the best time of your life, but exams really makes me have doubts about that -laugh-.

But I’m finally on Fall Break! That means I can cook!

So, this time, I thought I’d try tempura tofu. I’d been to a Japanese restaurant with some friends the other day, and I had some pretty good tempura yam, and I suddenly thought, “Wouldn’t tempura silken tofu be awesome? Crispy on the outside but soft (and maybe even custard-like) on the inside?” And besides, we can’t really deny it–almost anything deep-fried tastes good.

As a warning, this post is a bit long (some more text than usual), but it has a lot of tips with dealing with silken tofu when you’re trying to deep fry it.

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This is my version of a  frozen computer (because I don’t have a TV) dinner.

Unlike most of the food I have here in the blog, this wasn’t made by me (except the steamed vegetables). This is made, with love, from my parents back in California before I came back here in the beginning of September for school.

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