While I’ve tried my hand at tofu scrambles before, and I’ve also whipped up stir-fry dishes out the wazoo (where did that expression come from, anyway? If someone can enlighten me, 10 “Whose Line”-style bonus points to you!), I had yet to try my hand at a tofu stir-fry … until earlier this week! Here’s to trying something new, right?
Well … some of us still had questions. Namely, a certain meat-loving someone. 🙂
On a cold winter’s day, can anything really beat a hot, steaming bowl of tomato soup?
(Warmer temperatures? Cuddling with Jude Law? A hot toddy? Polar fleece? Irrelevant!)
As winter has hit Washington — or rather, whacked it upside the head; hello, sub-20°F weather — I’ve found myself craving comfort food more and more. Baked pastas, roast chicken, oodles of carb-y delights (I may or may not have consumed the majority of a loaf of rye bread last week by myself. More on that later.), and above all, that so-darned-good tomato soup.
Quinoa? Brown rice? Couscous? Sign me up!
One of my favorite ways to add to a meal is using grains. I know we live in something of a carb-fearing time, but grains — real, whole grains, with a history and flavor to ’em beyond being overbleached and stripped of all nutrients — are so much more than just “carbs.” They can be the basis of an entire meal.