Warning But Don’t Worry and TOFU Recipe
Ted wonders why I don’t like taking a car through the car wash. This is why:
I’m not claustrophobic but I sure as heck could be if that happened. What if the water kept spraying and my cell phone battery was dead? I’m in WAY too much of a hurry to suffer all the inconveniences of being locked in a car wash. Has it ever happened to you? Not sure I should know about it if it did.
Sandra Bullock was fantastic. This two hour long movie didn’t seem like two hours. It moved right a long without a lapse in entertainment. I kept waiting for something bad to happen that would force me to cover my eyes and block my ears but nothing. It was good and based on a true-story with no tears. Love those kind of movies. Not sure why critics would give it only a “C+”?
Cold Virus Circulation:
Sue, my partner in crime at the office, was out sick with a cold. The virus has been circulating through our small shop and office. I’ve got my hand wipes at the ready.
When Sue doesn’t come in, I have to rush around in the morning, finishing up my breakfast and making up my lunch. In the rush, rush, rush mode, this is what I got up to:
Breakfast: 1/4 cup Bob’s Red Mill Steel cut oats on the stove with lots of water, 1/2 a banana, 1 1/2 TBS dried cherries (which plumped up too big for my liking), and a TBS of peanut butter and fresh blueberries.
Left over honeydew melon, mango, strawberries on the side
and a chocolate peanut butter whey protein shake to wash it all down.
Mid morning snack attack was cured by downing 1/3 cup Non Fat cottage cheese with 2 TBS of mixed nuts and dried fruits.
Lunch, which was eaten at my desk today, was left over cod (more about that Thursday), 1/4 cup brown rice,
and about 2 cups of fresh baby spinach with red pepper chunks, radishes, and grape tomatoes. I used Annie’s Lite Raspberry Vinaigrette to blanket the greens. I don’t typically enjoy leftovers but I was in a pinch this morning, grabbing at whatever I could.
Sing it now: Put the fish on the salad greens and mix it all up… remind you of anything?
I didn’t actually mix it all up but I started typing and that silly song came to mind. Now it’s stuck in my head. Advanced apologies if that happened to you after reading this.
- Tofu night:
- Ted had a yen for beef which means we each make our own dinner. This is what happened on my side of the kitchen
- 1 (16 ounce) package firm tofu
- 2 TBS olive oil
- 1/4 cup EggBeaters or use 1 to 2 egg whites
- 4 TBS barbeque sauce – separated *More if you want to spread it on afterwards
- 2 TBS whole wheat flour seasoned with 1 tsp basil *You can use up to 1/2 a cup here, but I don’t like to add a lot of flour to my meals.
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Drain tofu and press in clean paper towels. Put into the refrigerator for 8 hours.
Slice into about 10 – 12 slices. Carefully blot dry with a clean, dry paper towel. Tofu is delicate and will split or crumble.
Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 2 TBS barbeque sauce.
Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture.
Fry in the olive oil for about 1 minute on each side, until golden brown. Remove from the oil to paper towels to drain.
Preheat the oven’s broiler on high. Brush tofu slices with additional 2 TBS barbeque sauce. Arrange tofu on a broiler pan and then position the oven rack about 4 – 6 inches from the heat source. Broil for 3 – 4 minutes on each side, or until browned and crisp. Eat with additional barbeque sauce if desired.
How was your Monday? Sunny? Rainy? Exciting? Dull?
Bob's Red Mill,
The Blind Side,