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I took off early from work yesterday to go to the DMV and take care of some driver's license issues, those being that I still have a Washington state license and until I remedy this, I can't file taxes or get new plate tags. I had been a citizen of the state of Illinois most of my life, but the process for getting a new ID is extremely tedious. I ask you, what would it benefit someone to fraudulently have a legitimate Washington license replaced with a legitimate Illinois license?
Despite my failure during the first half of the day, I was determined to make some headway in other endeavors. I'd picked up some recipes a little while ago, and decided to try to make the squash soup I'd been thinking of, so it was off to the grocery store for ingredients. Three squash, two large onions, one bulb of garlic, and two liters of chicken stock later, I was ready to give this a shot. And here's a hint - peeling butternut squash sucks. Actually, the whole thing sucked except for the taste of the baked squash. I'd never had it before, and it was terrific, but I somehow made a dog's dinner of the soup itself and now I've wasted all that delicious squash on a pretty wretched meal.
And there's so much of it. ;_;
It took until 6:30 to make it, and I needed to go over to work on costumes again with the group (since there's 9 of 'em), so I ended up getting a Whopper at about 8, then working on gauntlets and watching movies at The J-Man's until about 10. I've got some homework, cutting out foam rubber to be exposed to treatment in the next phase of work on Thursday. So far this, at least, is going according to plan.
I'll try to work out a good squash soup.
In the meantime, this is probably what I'll be eating tonight, and I know for sure it's good.
1 half tofu block.
just a bit of sesame oil
toasted sesame seeds
sriracha (Rooster sauce)
soy sauce
scallion (green onion)
mushrooms
rice
I learned from my past mistakes with delicious but not perfect fried tofu. I'm told that squashing the water out of it will make it fry better, so I guess that's step one! Wrap in napkins or paper towels before squishing, I guess.
Then, um, heat the sesame oil until hot and add tofu, then flavor with rooster sauce, diced onion, and soy to taste. Flip when kind of crisp. After flipping, I add mushrooms and serve it over rice when done, but mushrooms are not required. I just happen to love them. Cabbage or bok choy are also really good ideas.
When on the rice, flavor with sesame seeds. If you don't have toasted seeds, add to tofu with the soy.
If you like, you can simplify it down to sesame oil, tofu, soy and seeds over rice. The heart of a simple meal.
Despite my failure during the first half of the day, I was determined to make some headway in other endeavors. I'd picked up some recipes a little while ago, and decided to try to make the squash soup I'd been thinking of, so it was off to the grocery store for ingredients. Three squash, two large onions, one bulb of garlic, and two liters of chicken stock later, I was ready to give this a shot. And here's a hint - peeling butternut squash sucks. Actually, the whole thing sucked except for the taste of the baked squash. I'd never had it before, and it was terrific, but I somehow made a dog's dinner of the soup itself and now I've wasted all that delicious squash on a pretty wretched meal.
And there's so much of it. ;_;
It took until 6:30 to make it, and I needed to go over to work on costumes again with the group (since there's 9 of 'em), so I ended up getting a Whopper at about 8, then working on gauntlets and watching movies at The J-Man's until about 10. I've got some homework, cutting out foam rubber to be exposed to treatment in the next phase of work on Thursday. So far this, at least, is going according to plan.
I'll try to work out a good squash soup.
In the meantime, this is probably what I'll be eating tonight, and I know for sure it's good.
1 half tofu block.
just a bit of sesame oil
toasted sesame seeds
sriracha (Rooster sauce)
soy sauce
scallion (green onion)
mushrooms
rice
I learned from my past mistakes with delicious but not perfect fried tofu. I'm told that squashing the water out of it will make it fry better, so I guess that's step one! Wrap in napkins or paper towels before squishing, I guess.
Then, um, heat the sesame oil until hot and add tofu, then flavor with rooster sauce, diced onion, and soy to taste. Flip when kind of crisp. After flipping, I add mushrooms and serve it over rice when done, but mushrooms are not required. I just happen to love them. Cabbage or bok choy are also really good ideas.
When on the rice, flavor with sesame seeds. If you don't have toasted seeds, add to tofu with the soy.
If you like, you can simplify it down to sesame oil, tofu, soy and seeds over rice. The heart of a simple meal.
