Tuesday, August 15, 2006
Friday, August 11, 2006
Anyhows, this is the second in the meet-the-cats series. Ms. Beans. Real name Beanie, nicknames number in the thousands. (Various combinations of Bean, Evil, Toast, Zucchini, B-zoo, E-zoo, E-bean-zucchini, Toastikin, Stupid-cat, Cat-with-eyes...they keep making themselves up.) She's sort of the dumb blonde of the cat world...or to quote my family, "she's got a little short bus in her." Very cute and very sweet though. Beans means well.
Beans doesn't come downstairs often -- she's terrified of the dog.
Funnies thing about this picture is that it is unposed...the cat actually took it upon herself to grab a tennis ball.
And like the tennis ball. Cats are weird.
Sunday, August 06, 2006
But anyways, back to the whining...the not-so-great convention food made me want something warm and comforting, despite the ridiculous heat. I looked in the (nearly empty) fridge, and voila! Tofu Scramble. It's very versatile, as are all bek-cipes. And very tasty, though not very photogenic.
Here we go: heat 1 tablespoon olive oil (I used the garlic oil that I talked about a few posts ago) over high heat and add 1 carrot, peeled and thinly sliced (or shredded), and 1 potato, unpeeled and thinly sliced. (I used about 8 fingerling potatoes.) Stir frequently for 5 minutes. Then lower the heat to medium and add 1 bunch chopped green onions and 6 to 8 cloves chopped garlic. (My green onions were frozen -- if you use fresh, add about a tablespoon of water.) Saute for about 2 minutes, and then (keep the heat on) sprinkle on 1/3 cup nutritional yeast, 1/2 teaspoon salt, 1/4 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Crumble in a package of squeezed-out firm or extra-firm tofu, and cook for about 5 minutes more until everything is mixed and heated through. You can change spices, add or subtract veggies as the contents of the cupboard dictate, or even omit the tofu and have this as a side dish. (If you do that...use only about 2 tablespoons of nutritional yeast, and add some water to the pan so that the spices stick and the veggies can steam a little.)
And just a shot to show that I can take in-focus, well lit photographs.