and what a nice weekend it was!

Here is my starter--see how nice and frothy! Okay, I have a question for you sourdough bakers. I normally bake my bread between 350 and 375 for about 30 minutes. EVERY sourdough recipe I found said to cook it at 400 for 45-60 minutes. I did for 45, and it was kind of burned on the bottom and the crust was VERY crisp. Is this right? Also, my loaf was kind of flat.

Apparently, the slightly burned crust and squat shape of the bread didn't deter my friends as we ate the entire loaf in one afternoon and I never even got a picture of it!

I made us some Sweet Potato and Tofu Curry for the week. I borrowed the recipe from the Atlanta Journal Constitution--but by the time I was finished, it was NOTHING like the original recipe. Also--I want to showcase one of my favorite kitchen devices: The Electric Fry Pan. I love it. It's the best!

Snazzy Lini Ingredients:

2 tablespoons vegetable oil
1 to 2 tablespoons red curry paste
1 package firm tofu--frozen, thawed, squeezed, cut
1 (14-ounce) can coconut milk
2 tablespoons fish sauce (or vegan substitute)
1 large sweet potato, peeled and cut into cubes
1-2 chiles, diced
1 1/2 cups frozen spinach
2 cups vegetable broth
Basil--fresh or dried
optional--1 T. cornstarch to thicken sauce

Instructions:

In a skillet over low heat, add the oil. Add the curry paste and stir for 1 to 2 minutes, or until it begins to change color. Add the tofu and sauté 5-6 minutes each side. Add the coconut milk and fish sauce, stirring well to combine. Cover and simmer for 5 minutes. Add the sweet potato, broth, and frozen spinach. Cover and simmer for 15 to 25 minutes, or until the sweet potato is tender. Add the chile and basil leaves and stir well to combine. Optional--stir in cornstarch to thicken.

We put this over rice, that I also cooked with a broth/water mixture. It is pretty fantastic!

Tavo had to work this weekend, so when he crawled off to bed early, I left him a little surprise for the morning.



Yeah!