Since it’s 11pm and I’m just starting to draft this, I will be lazy and provide a photo-heavy post instead. If you are on dial-up (is anyone anymore) or a slow flakey wifi connection, I’m sorry. But first.
Thank you sara!!! (more on that at the end. I can’t wait until Monday)
Last weekend we spent a lot of time gathering the final parts to the new kitchen. Monday was a busy day ultimately finding us at Home Depot Expo choosing a countertop [Beige Olympo] and sink (the most expensive part!). I’ll skip our reaction to the process of this and just show you the pictures. The sink arrived Thursday (the box was big, but it is quite light) and the countertop “guys” made an appointment for this coming Friday afternoon (it’s my fault, I just couldn’t guarantee I’d be home any other day). It’s really starting to come together. In the corner upper cabinet are 3 lazy-susans which make a large difference. We’ll be adding one more shelf even though we’ll both need the step stool to reach it. We’re thinking of putting a fold down counter/table below the cook books. We’ll see. That shelf really is even, it’s the photostitch that makes it a little “odd” (it doesn’t help that our walls aren’t straight and the doorman-phone is crooked too).
I’ve cooked a little this week. Without a countertop it’s a little difficult. I made pasta for shabbat and we had tacos tonight. On Thursday I used up some leftover brown rice and made this fried rice in the picture. It was a perfect lunch on the snowy Friday.
How did I make it?
Leftover Fried rice with soy^2 and mushrooms
You need: leftover (brown) rice, extra-firm tofu, edamame, shitake mushrooms, olive oil, sesame oil.
First slice the tofu and put it on a baking sheet and bake for a while at about 250° I can’t tell you exactly how long to bake it as I set a timer and then fell asleep and slept through it. I think it was in there for about 45 minutes.
Next start the water for your edamame and go clean your mushrooms. you can just run them under water, just don’t soak them for hours.
Heat some olive oil in a pan and when it’s warm throw in the mushrooms. When the water is ready cook the edamame. After the mushrooms seem to soften and shrink, add the tofu (i chopped my slices a little smaller at this point) and let them brown a bit. Drain the edamame and if it’s still in the pod, shell a few and throw them in the pan. When it seems that stuff is starting to brown top with the rice and sprinkle with sesame oil. Stir it every so often until browned to desired level. Enjoy!
Lastly, Sara sent me a box. I knew she sent it, but I had no idea what was in it beyond the felted spocks which we hoped fit me. The answer to that is a very loud YES! It’s as if she had knit them for me. I’m still in shock that they fit. You didn’t reknit them did you? She also sent many other goodies which have me in shock, as they include another pair of socks!!! These two pairs fit me better than all the socks I’ve knit myself. Sara, you are a master knitter and i’m inspiring to half a quarter of your talent one day.
Lastly, I don’t want it to seem that Britt‘s little penguin guy is being misplaced. PG has been talking with him a good deal and he is fitting in and feeling at home and really wants to come with me to the office tomorrow when we do a very long overdue upgrade and I hope that it goes smoothly. At the moment that is an unknown and I’m VERY nervous about it. So I think i’ll let him come. We could use the moral support and good happy vibes he brings.