I have been a neglectful terrible blogger. It wasn’t on purpose, I swear. I had my notes on this recipe and the photos ready a couple of weeks ago. I was so prepared! And then life happened — a flurry of last-minute appointments that ate up my schedule and saw me barely home, except to sleep. And then there was a short trip to Ontario, Canada, that had been planned a couple of months earlier and also ended up being a day longer than planned because thunderstorms resulted in flight cancellations. And this past weekend, I spent all my time catching up on sleep and everything else on my to-do list that fell by the wayside, but didn’t quite get to putting this blog entry together.
Anyway, you may consider that my very long, rambling apology. And I suppose now, I really should just go on to talking about food, right? Your wish is my command.
So here we are, at the start of summer — perhaps you’ve already encountered a heatwave or two that makes you less inclined toward turning on the stove. That was the position I was in when I made these soba noodles. It was a painfully hot weekend, but I needed dinner, and I also needed at least a handful of leftovers so that I could avoid buying lunch during the week. That… is where these soba noodles, inspired by this post on The Kitchn, came in.