I don’t cook it myself, but I do like some things with tofu when I go out. And I’d also rather go without than have bad-quality meat.
I cut some minute steaks into bite sized pieces and sauteed them in olive oil, diced bell peppers and sweet onions, then added a can of chopped Italian tomatoes, some fresh basil and some red wine. I simmered it for half hour or so and then served it over rice.
Sunday dinner at Mom’s…
Roast pork loin & root vegetables
Tossed salad with strawberries, candied walnuts and blue cheese
Apple galette
It’s the act of applying heat to foodstuffs in order to create certain recipies, but that’s not important right now…
Just made some scrambled eggs with fresh eggs from my sisters flock of pastured free-range chickens
Mmmmmm…
There’s nothing like fresh eggs from chickens free to roam where they want, browse on grass, clover, bugs, insects, or anything else they find as tasty
The yolks are nearly fluorescent Orange, the albumen around the yolk actually holds the yolk up, it’s not thin or runny, and the eggs themselves seem more filling somehow, two backyard eggs are just as filling as three or four supermarket eggs
Baked Coconut Shrimp with Pineapple Dipping Sauce
Mango Salsa Rice
“Asian” Chopped Salad
I made Baked Coconut Shrimp for the first time, which was really…not bad. The dipping sauce was supposed to be pineapple jam, jalapeno pepper and lime juice, but I got home to find my lime had been used up, so I thinned out the pineapple jam and pepper with a splash of ginger ale. 'Cause, why not? It was actually really good. The mango salsa was left over from yesterday, and I literally just stirred a bunch of it into cooked rice and nuked it until warm. Yum. The salad came from a bag and was really tasty and balanced out the flavors well.
Hey, when I’m hand dredging shrimp, I gotta take some shortcuts elsewhere. Don’t judge.
Pre-made shish kebabs from the market on the barbie, with local sweet corn (25¢ per ear!). Earlier I made fried oysters.
Eggplant, for baba ganoush