Focaccia! 

A weekend visiting the family = lots of cooking (and just a little studying):

Brownies! For studying purposes, of course.

Standard vegetable plate. Carbs + Greens. 

Wes and I made guacamole and I put together a bell pepper and black bean concoction. 

Kone ni Makondo at my favorite New Orleans restaurant, Bennachin.

Dal with spinach. Standard recipe: onions, garlic, all manner of Indian spices, red pepper flakes. 

Toffee- and chocolate-covered matzoh. 

My method:

Boil brown sugar (1/2 cup) and margarine (I used about 7 tablespoons) for approximately 4 minutes and pour over matzoh on baking sheet. 

Bake in 350 degree oven for ten minutes. 

Remove from oven and sprinkle vegan chocolate chips evenly over matzoh. 

Let sit in oven (turn the oven off first!) for a few minutes to allow the chips to melt. 

Remove from oven and spread chocolate with a knife or spoon. 

Sprinkle with kosher salt and/or nuts. 

Seder at Matt Barison's. A great success!

Homemade vegan tatertachos (not pictured: salsa and vegan sour cream). 

Tater tots, black beans, Follow Your Heart Monterey Jack, can of pickled jalepenos. 

Last night: post- "Miss Lead" Tulane Law Revue dinner at Cafe Bamboo: "chicken" nuggets, fries, and coke.
Strawberry Banana Bubble Tea on the way back from an airport run. The Frosty's folks use fresh fruit and this stuff beats the pants off of Smoothie King. I particularly like that they spell Caffe with two Fs. 

Lentil soup and veggie grape leaves. Take out from Pyramids Cafe, a great middle eastern place 4 blocks from my house.