This ‘n That, Snow and Computers.

I had my blood work done this morning (Tuesday) so now all I have to do is wait and see what the results will be.  What a rotten day it was too, it snowed for most of it. We have had beautiful sunny days for a while so it was a surprise. However, it is still March, so I guess we can still expect all kinds of winter weather yet. We haven’t had the problems they have had in the States though. Sorry guys, but you can keep it. We had our turn last winter. It’s nice to be off my antibiotics so I don’t have to worry about calcium or caffeine neither of which should be consumed close to taking the pills.

I also got a call today from the husband of the couple who are coming in to clean on Wednesday, a) confirming they were coming and b) asking about cleaning supplies. So let’s hope all goes well.

Matt was playing his word game on the desktop this afternoon and went to shut down the game and leave when there was a major security alert came up on the screen. It said to call Microsoft at a specific number. I wasn’t sure what it was about but it also warned not to try and remove it oneself. I phoned the number and they wanted access to my computer. No way, I don’t care who they say they are. I am now waiting for a response from my usual repair guy. Meanwhile I just shut down the desktop. I think it’s all a scam but… I emailed my IT guy who came in this evening and fixed it. He said the desktop was loaded with problems since last time he had cleaned it for me. Anyway, all OK again now. He also said that the number I called would have cleaned my computer for me, but would have charged me an arm and a leg for doing so.

This is an interesting sounding recipe. Not quite Vegan but certainly vegetarian. I like tofu but I know there are people who do not. It is a major component of Hot and Sour Soup which I am always raving about.

 

Honey-Mustard Tofu Tenders

WebMD Recipe from EatingWell.com

Total Time: 40 mins


Panko-breaded tofu "tenders" are finger-licking crunchy in this family-friendly tofu recipe. We love the sweet and tangy honey-mustard dipping sauce recipe that goes with it, but feel free to use your favorite dip. No poultry seasoning on hand? Make your own by combining equal amounts of dried sage, thyme, marjoram, black pepper, crushed rosemary and crushed celery seed.

Ingredients

• 1 14-ounce package extra-firm water-packed tofu, drained
• 2 large eggs
• 2 teaspoons hot sauce, optional
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning
• 3/4 cup panko breadcrumbs, preferably whole-wheat
• 1/4 teaspoon salt plus 1/8 teaspoon
• 1/4 teaspoon freshly ground pepper
• Canola oil cooking spray
• 1/3 cup nonfat plain Greek yogurt
• 3 tablespoons Dijon mustard
• 3 tablespoons honey
• 2 teaspoons lemon juice

Instructions

Step 1

Preheat oven to 425°F. Coat a large baking sheet with cooking spray.

Step 2

Cut tofu block in half crosswise. Cut each piece in half horizontally, then cut each stack crosswise again into 5 "tenders." (You will have 20 strips, 2 inches by 1 inch. See illustration, page 46.) Pat the tofu dry with paper towels.

Step 3

Combine eggs, hot sauce (if using), garlic powder and poultry seasoning in a shallow dish. Combine panko, 1/4 teaspoon salt and pepper in another shallow dish. Dip the tofu strips into the egg, then coat with the panko mixture. (Discard any leftover egg and panko.) Arrange the tofu in a single layer on the prepared baking sheet. Generously coat the tofu with cooking spray.

Step 4

Bake the tofu for 10 minutes. Flip the tenders over and continue baking until crisp and golden, about 10 minutes more. Immediately sprinkle with the remaining 1/8 teaspoon salt.

Step 5

Meanwhile, whisk yogurt, mustard, honey and lemon juice in a small bowl. Serve the tofu with the dipping sauce

Have a great day