It all started with a card I received from my biological mom. She is a polar opposite of my adopted mother for sure.
I purchased a frame for the card and put it on display on the shelf in my kitchen where I can see it every time I prep food.
A month ago, while I was up in Rutvegas, aka Rutland, with Marty on a delivery run, I found two tiny cactus plants for under $2.
On Monday, while shopping at the Aldi in Bennington, I was they also had the tiny cactus. I chose three.
I gave them a good watering since who knows when they were last watered and set them up on the same shelf as the framed card.
It looks so stinking cute that I can’t stand it!
In other news—well, not really news—yesterday I made a sandwich I saw on Instagram for lunch.
It was easy and pretty tasty. I made bbq tofu on a GF bun with pickled red onions, a little homemade coleslaw, and dill pickle chips.
It tasted like a bbq sandwich, and the soft texture of the tofu didn’t throw either of us off.
Next time, I’ll keep the tofu on the nonstick grill pan longer before brushing with bbq sauce.
Here’s how easy it was to make:
Drain extra firm tofu and press the moisture out. Brush with olive oil and season with kosher salt and pepper.
Place carefully on the grill pan until the underside has grill marks. Flip over and do the same thing as the first side.
This is where I should have let both sides cook longer. Brush with your favorite bbq sauce-we use Sweet Baby Ray’s and flip over.
Let it cook, and then do the same with the other side. Trust me, you will know when it’s ready.
Put it on a bun or bread and top with whatever you like with bbq. That’s it.
While I am writing about food, last week I bought a bag of avocados, which stressed me out all week. Lol.
Avocados have such a small window of ripeness that you have to get it right. Luckily, this time, I did! All five were perfect when I cut into them. Whew.
This kind of shit really does make me stressed a little because I hate wasting food.
I used the last two on Sunday morning for a delicious breakfast. I made toast, spread a little veggie cream cheese on it, and topped it with mashed avocado, kosher salt and pepper, and poached eggs.
It was filling and held us over for most of the day. I couldn’t finish my second piece and Marty was too full to finish it.
I wanted to pass on some easy ideas since, as I always say, “The hardest part of cooking is figuring out what to make.”
Did you hear about the woman who cancelled her evening plans because her avocados were ripening?
Tofu in BBQ sauce is a favorite.
I love this post because I adore that card and the wee cactus plants. But even more so because, at the tender age of almost 70, I recently rediscovered Tofu! I have some firm tofu in the fridge as we speak and it’s going to be on tomorrow’s menu following your excellent instructions. Thanks Julz. 😊
Both dishes sound delicious!