Headed out to Tennessee and we decided to take the Coyote, aka the little white '95 Ranger Tavo traded his motorcycle for. I adore the Coyote, as it reminds my of my old "Honolulu Blue" (same color as the Lions jerseys) Ranger that finally expired after 8 cross country trips and 250,000+ miles. Who says a Ford can't last as long as a Toyota??
This sign says, "Peach and Pecan Pies" Can you believe they were closed on Sunday??
And right next to the border, someone is flying the old Georgia flag. Stars and bars...
Skyline of the 'Noog (Chattanooga, for those less informed!)
Cool stuff by the aquarium and riverfront
Tavo came down with a case of elephantiasis AND two left feet. Luckily he recovered.
This delicious concoction was called "the Nun"
ooh! it's filled with chocolate mousse type deliciousness!!
A certain Tavo thinks I will steal his Nun....
(I did!) And then I made him drive through a dusty tunnel...
and we came home to make lunches :) Here is my nicely prepped broccoli. Do you guys use the stems? I just peel them and throw them in. Why not?
Tofu--okay kids, this is the secret. Freeze your tofu, then you can thaw it while you are at work. At night, it squeezes WAY easier than fresh tofu. Fry on med high heat for about 5 minutes on each side. Then dump them in your marinade. If you marinade them first, your tofu will likely burn during the frying process. The benefit of frying at high heat is a crispy exterior and a delicious, spongy interior full of said marinade...
"Green" rice--minced cilantro, partial can of coconut juice and a bouillon cube with the allotted amount of water.
Basic coconut curry stir fry--after your tofu is cooked, push to the side and crank it up to high heat. Add onions and peppers, then carrots and garlic. Then I usually add my spices--for this, its really easiest to just add a couple spoonfuls of that Thai chili paste they sell in the Asian section of your grocery store. Finally add your broccoli and toss a cookie sheet on top to steam it a bit while still stir frying at hot heat. 5-6 minutes from when the first onion was added and all your vegetables should be crisp tender. Turn off the heat, add coconut milk, 1/2 cup broth, and fish sauce if so desired. Stir and throw the cookie sheet back on it until the rice is done.
oh yeah--you know you want some sriracha!
and I realized there are no pictures of me in this post, so here's a random.
I like really, really crusty bread. Fresh from the oven!