Who's that Greasy Kid?

In my experience, it's an unspoken rule that once you sit in a certain spot in a classroom more than twice in a row, that seat is marked as "yours." My linguistics class generally follows this policy in that everyone in the classroom generally sits in the exact same spot for every class period. It's actually quite an interesting sociological phenomenon. Anyway, being the creature of habit that I am, I take part in these shenanigans week in and week out, so I always sit next to the same two people--one is my friend with whom I served on an editorial board, and the other is a male whom I have named "the greasy kid."

Every day he sits next to me for our 11:40 class, and he has always brings new form of fast food. Monday was a Panda Express sesame chicken concoction, while today was a Big Mac with fries. I don't mind if my neighbors bring food (after all, I have been known to munch on a Clif bar during class), but this stuff has an odor that permeates the entire classroom, much less the 5 foot radius around our two seats. I swear, on Monday I smelled a note of sesame orange in my button-down, hours after class was over.

Anyway, it's gotten to the point that I have considered--gasp!--changing seats, mid-semester. I'll probably just suck it up and learn to live with this mystery grease-fan, who I am sure is a perfectly nice guy. Have you ever dealt with an unpleasant habit of a classmate or coworker?

OK, sorry. Rant over.

Monday
I discovered another combination that comes close to the mango-vanilla hemp deliciousness: peach-coconut-vanilla hemp. This would be a good stand-in if you're running low on mango.
Tuesday
Another Tropical Tuesday! I made a pineapple smoothie with more coconut (yes, I am mildly addicted), plus a whole wheat mini bagel with Brazilnut butter and cinnamon. Good fuel before my gender and language quiz.
The pre-run snack was yet another PB Mini Clif. Once again, it was fantastic fuel, accompanied by tasty PB breath.
For lunch I tried a product that has been lurking in my cabinets for a while. I've seen so many bloggers use Annie's whole wheat shells with white cheddar, and it was available at the on campus grocery store (read: I can use food points rather than my own $$). I finally made a batch using rice milk, and I added edamame for protein (and color). The other items you see are a Romaine salad and unsweetened applesauce with flax. Hello, power fuel--this kept me full through a few hours of tutoring.
Kristen and Shen took over the kitchen table last night to study for biochem, so I ate my meal at my desk--I had lots of work to do anyway. I made a simple vegan chili using leftover pasta sauce, chopped onions, kidney beans, cumin, chili powder, and ground red pepper. On the side: corn, spinach salad, plain kefir with cashews. Nice and comforting:)
The shake of the evening was a bit of an experiment, as I used a new protein powder--the vegan chocolate rice protein. It was kind of a bummer. Not chocolatey at all. At least the frozen banana and chocolate chips (which sank to the bottom) made up for the lackluster protein component.
Wednesday
Overnight oats were on the menu this morning, using Jenn's method of soaking the oats in water overnight and adding the creamy ingredients in the morning. This morning I added nonfat kefir, coconut, cinnamon, cashews, and stevia. It was alright, but a little too soupy--I think it would have worked better if I had Greek yogurt on hand. With my budget, that won't be happening any time soon.
The exercise fuel was a baggie of pretzel sticks. Almost entirely carbs (and salt!). It got the job done though.
Lunch was ratatouille-inspired. I cooked up half an eggplant with a bit of jarred tomato sauce, onions, garlic, and kidney beans for protein. To soak up the goodness, I had an Ezekiel pita, plus a salad with peanuts, cranberries, and balsamic vinegar. Once again, perfect for a busy afternoon.
My evening meal was inspired by a recipe from Rudi's Bakery. Check out their website--they have lots of great recipes for herbivores and omnivores alike. Anyway, this is the vegan tempeh reuben, sans cheese and saurkraut because, well, I don't have any. I still made the vegan thousand island dressing though (after a trip to the campus store for sweet relish). I had a big honkin' serving of broccoli with leftover garlic from the tempeh's poaching liquid. That's a glass of rice milk on the side.
I have a random question for you all: I mentioned above that I made a full box of mac and cheese--can you freeze the leftovers? My intuition tells me no, since it would get mighty mushy. What do you think?

Now I am off to relax before another busy day tomorrow. Good night all!