Return of the Tofu

Experiencing a bit of a dry spell these last few weeks, brought on by a) the new job b) the olympics and c) my brother's wedding. It means I've not been cooking or writing. So tonight's homemade-by-me meal feels like an achievement after so many evenings of the Brit's (excellent) cooking, take-out, and Sad Excuses for Supper (such as the unfortunate mozzerella-chardonnay-toblerone marathon last week).

As mentioned, I heart tofu to the max for many reasons -- not the least of which is the way a vac-sealed pack of it that may have been purchased lo 2 weeks ago, is still hale+sound tonight.

Said tofu hit a marinade of soy, sesame and grated ginger, then went into a 350 F oven while I sautéed a sliced onion, some ginger and garlic, a red pepper and steamed some broccoli over the simmering rice. Then I remembered a miso dressing we used to make by the vat-ful at the hippie bakery-cafe -- puree 1 clove garlic in the food processor, add about 1/2 cup miso, a good glug of rice vinegar, a glob of Dijon, tons of pepper and then thin it out with water.

In about 20 minutes the whole affair came together in a giant pile of LE YUM which I then doused with a generous drizzle of miso dressing. And now for the women's gold medal hockey game and the women's long program.

Changes

I was just looking at my "what's the deal?" rant (in grey on the right) and wondering if it really still applies to my/this blog's raison d'être. Back in the salad days of Eating My Words I was a single gal who had pretty well forgotten the joys of cooking for oneself. But these days I'm all over it. Various factors, including the happy addition to my life of a gentleman food-lover, means that I am more likely to make homemade pasta on a weeknight than to pick up a styrofoam box of coconut mushroom soup (yum). And weekends are veritable food festivals -- planning sessions, trips to the market, cook-offs, baked goods.

That said, I've had take-out for supper twice in the past week, and the Brit has done all the cooking otherwise. Hm.

I'm moving onwards and upwards to a new job next week -- still food editing but more of it and with more of an everyday food angle -- which means back to long hours and (sigh?) more styrofoam boxes. So maybe I won't edit the "what's the deal" for another few weeks yet.