Friday's Plans

[Guest guest]

I just noticed that although I sent this a while ago it never appeared here,

but it did to another list. I bounced 3 separate times this past week. Let

me try again. The recipe I talk about is the one I sent yesterday and is in

the Files section, Recipes/Main Dish - Vegetarian, (Tofu and String Beans

Teriyaki) if you missed it.

~~~~~~~~~~~~~~~~~~~~~`

Ed doesn't feel like Mexican food today, so no special Cinco de Mayo meals

for us, just our regular pizza while watching taped episodes of Conan

O'Brien. I really wanted to make that Mexican Pizza I made once before, the

one using refried beans instead of a tomato sauce, cornmeal as part of the

flours in the pizza dough, and the toppings were corn, onions & black

olives, but he wants the traditional Italian one. Phooey!

Exercise: No idea yet. Already my living room is in the 80's, and that's

with 2 fans going and every window in this apartment open. Probably just

some tai chi, maybe strength stuff with the Cruise book.

B: oatmeal, applesauce, and cinnamon. This mixture is so much tastier since

I got fresh ground dark cinnamon from the HFS.

L: leftovers from yesterday's Tofu Teriyaki

S: banana

D: the above-mentioned pizza

Now, about that Tofu Teriyaki. Delicious! There was a minor change - I used

a box of thin spaghetti because I forgot to hit the HFS for the other

noodles, so I also had to use a bit more teriyaki sauce, and then Ed added

even *more* at the table. Maybe it was a bit bland (the sauce) to him

because I used the lower salt version? Maybe he just likes his foods very

wet. Maybe it just needed it. You'll see why after reading this whole, long

tale.

This was also the first time I made fried tofu, aside from chunks in a

traditional stir-fry. Since I don't have a non-stick pan I first used the

Misto to spray olive oil on my cast iron skillet, but because they still

kept sticking I did have to add a few drizzles of olive oil

as cooking time went on. I as sure to blot them well afterwards. Because I

sliced the tofu really thin, these became nice and chewy, almost meat-like.

I don't know if it was the prolonged cooking time or the oil, but these were

perfect.

Next time I'll either invest in a good non-stick pan or just bake the tofu.

It'll be a heck of

a lot easier than standing over the frying pan, and if I use parchment paper

to line the dish, cleaner, too.

Anyway, we were just about to dig our forks into our plates-full when the

phone rang - it was the Apple store to tell us Henry's iBook was finally

fixed (took 3 weeks - was promised originally in 2-3 *days*). Since he

really needed the computer to get some of his schoolwork off of it (One last

assignment for his tech writing course instead of a Final

exam - make a web site and post all the year's assignments on it) we decided

to just dump everything back into the pan and run out for it. We got home 90

minutes later, tossed the computer into Henry's room for him to discover

when he got in from his exam, and tried to sit down to eat again.

The phone rang - my s-i-l calling to thank me for Henry's graduation pics,

so I had to pick up.

Then Henry came in and felt like talking about his exam, the people he met,

showed us his cap and gown and the ugly orange tassel (even though school

colors are red & black), then proudly whipped out the Honors medal for

graduating with an average of 3.5 or above, and complained because that,

too, had an ugly orange ribbon.

We *finally* got to start eating 2 and a half hours after the meal finished

cooking. At that point, neither one of us cared how it tasted nor what

temperature it was - we were just starving.

It was worth the wait! Maybe the long marinade time did something, but this

stuff was SO delicious Ed said after the first few forksfull that he hopes I

don't wait too long to make it again. He now agrees that buying that

cookbook (Vegan With A Vengeance) was a good idea.

Changes I would make? Well, definitely plan it for a day there's no chance

of having to cross state lines to pick up a computer, that's for sure.

Otherwise, I already mentioned the baked instead of fried tofu, the

possibility of it needing a bit more teriyaki sauce, and to perk up the

color a bit, I *might* add a little diced red pepper when I brown the

garlic, *if* I had some already cut on-hand in the freezer (I usually do).

Sue in NJ

who is changing her email for list messages once again