I have a recipe to share with you, I promise!! But it needs just a little more tweaking. Which involves re-making it and taking new photos. Trust me, this is a good thing. For me. Because I’ll get to eat it. Eventually it will be a […]
Oh my gosh, it’s been so long!
You *look* fantastic!
*I can’t really see you, but knowing you, I can assume.
What have I been up to? Oh geez, where do I start?
Well, we’ve been moving. And that’s seriously hectic.
Have you ever moved? I swear things start appearing. Literally materializing out of thin air! You think you know how much stuff you have until you try to move from one house to another. Just as soon as I thought we were close to being done, I’d open a closet or a cupboard and have another carload of stuff. Plus, if I ever have to scrub walls again, I may die.
*Also, Nick is rolling his eyes. I can feel it. It’s cool.
And that’s been mixed in with working, rehearsing, performing yadda yadda yadda.
But it’s great. All of it. I can’t believe how lucky I am. How awesome our friends and family are. I’m never hesitant to say that I’m loving life, but there are times when it’s truer, more real. This is definitely one of those times.
What about you? What have you been up to lately? I’d love to hear from you, and let’s promise to meet like this more often!
See you soon?
I really do mean to post with some kind of regularity, so I apologize for disappearing. I promise that soon I will post more often. It’s just that, things have been happening. Exciting things. Like, big, awesome, things. We’re moving! Before you freak out, we’re […]
I made a variation on my favorite tofu marinade. This one comes from Caitlin at Healthy Tipping Point, and she’s not kidding when she calls it her Perfect Baked Tofu. In our house, we call it candy tofu, because it’s surprisingly sweet from the honey, but spicy enough for dinner.
I always broil my tofu because I’m impatient, but I accidentally left it in the oven a few minutes too long. The peanut butter really changes the cooking time. I think that Caitlin’s method of slow baking would work better for this marinade, but I’ve had success both ways.
It still tasted amazing though! I was seriously craving peanut butter, and this really hit the spot. I wanted to throw in some wilted spinach, but we were fresh out. Ah well! Served over top of seasoned quinoa, it made a really filling meal.
Give it a go, and let me know what you think!
Mmmmm. Remember when I used my bread machine to make bagels? That was an awesome day. Well, I did it again, and this time I added a half cup of frozen blueberries. Perfect! Seriously, these are some of the best bagels I’ve ever had. I give my bread machine total credit. I know I said I was going to try and make them without my bread machine, but I was dragged outside (in winter! the nerve) for a beautiful photo walk through Greenough Park. I’ll put up photos later, but I took so many that it’s hard to pick!
PS–anyone have any thoughts on what to name the bread machine? I love naming inanimate objects 😉
Sweet and Spicy Tofu
1/4 cup olive oil
1/2 cup honey
2 tbsp peanut butter
1 1/2 tsp Cajun seasoning
1 tbsp reduced sodium soy sauce
1 tbsp toasted sesame seeds
Mix olive oil, honey, peanut butter and Cajun seasoning together in a microwave safe bowl. Nuke for about 30 seconds, mix again. Add soy sauce and combine, then stir in pressed tofu and sesame seeds. Let the tofu marinate in the refrigerator 15-30 minutes, stirring every so often to keep the tofu covered.
Broil tofu on a lined and sprayed cookie sheet for about 15-20 minutes, watching carefully so the marinade doesn’t burn.
Serve over rice, quinoa, or salad.
There’s a story behind this one.
We were all staying at my Grandma and Grandpa’s house while my little sister was being born.
Grandma shared that she was making Tuna Bun Boats for dinner. Without hesitation, the four of us declared that we hated them, and we weren’t going to eat them.
I should tell you that my grandmother was an excellent cook. Nearly everything she made was amazing. (I have to add the “nearly” because some things she made had walnuts, which only belong in salads, and mayo, which only belongs in…well, nothing.)
“Have you ever had a Tuna Bun Boat?” she asked. “No, but we hate them. They’re gross.”
My grandmother proceeded to make them, and we all pretended not to be interested.
She was an incredibly patient woman. I guess she had practice raising her three sons,
And one daughter.
She mixed everything together in silence.
By the time she got to this stage, it was getting harder and harder to pretend that we weren’t interested.
“What on earth is she doing?” “Eeew. I’m not eating that.”
“Where are the boats?”–That one was me. I was pretty little. And the loudest of the nay sayers. Mostly, I think, because I thought we’d get to eat them ON a boat.
But then the smell started wafting out of the oven. It’s pretty hard to turn your nose up at melted cheese.
They came out of the oven, and still looked pretty weird. What happened next was the worst case of “Please just try it–Eeew, no!–How can you say you don’t like it if you’ve never had it?–Because we just know!–You’ll sit down and eat, and if you hate it I won’t make it for you again.–Fine, but only because we’ll never have to eat it again.”
Tiny, angry bites.
“I told you so.”
My Grandma never held a grudge against us for being so snotty, and when we were really nice she’d make them for us when we visited. These are so easy to throw together in a hurry, and I’m told that they reheat well, though I’ve never had them last that long. They also make a great packable lunch because you can leave them in the foil to take on the go.
So before you vehemently affirm that you hate them, just give them a try. I promise that if you don’t like them, you’ll never have to make them again. But you won’t hate them. Fair warning.
2 hard boiled eggs, diced (I don’t like hard boiled yolks, so I left them out and used the whites)
4 oz grated sharp cheddar cheese
1/4 cup diced onion
1/4 cup chopped celery
2 tbsp sweet pickles (I used regular pickles)
6 1/2 oz tuna in water, drained
enough mayo (or plain yogurt) to moisten well
salt and pepper to taste
Preheat oven to 425F. Combine all ingredients. Assemble in buns and wrap in foil. Bake for about 15 minutes, then serve hot.