New Badge, Copper Socks, Modern Communications,

You will notice a new badge at the side of this blog. It was drawn by Tara Tyler of the Really Real Housewives of America. I think she did a pretty good job. She used a picture I sent her as a basis. This was a picture taken by a friend of us in the uniforms we wore when we had a small catering business. We used to go to people's homes and cook a dinner they had chosen. It was quite fun but someone pointed out we needed insurance and that kind of made the business fold. I am not sure we don't still have these uniforms somewhere.

I have worn my copper socks twice now and I love them. I am thinking of getting some more. They really seem to do all they promise. I was a bit concerned about washing them but apparently one can put them in the washing machine. With only one pair at the moment, I will have to wash them by hand though.

Had some fun again on Saturday when I got to speak to Al Diaz, otherwise known as Father Dragon,

Lisa Buie Collard and David Powers King. All of us on Google Hangouts. It really is amazing the way you can talk to people this way. As you may remember, our granddaughter is in Florida rehearsing for her shipboard performances of We Will Rock You and her father, in the UK, tells me they talk to her on Snapchat regularly. I have no doubt her mother is anxious about her baby being so very far away. I can't imagine sailing on that vast ship.

I know a lot of people don't like tofu, personally I always enjoyed it although I don't use it as much as maybe I should. This recipe is from the New York Times and I thought sounded good.

Vegetarian Mapo Tofu

8 oz shiitake mushrooms
2 cups water
15 oz block of soft tofu (do not use silken)
Salt
3 Tbs vegetable oil
3 small dried hot red peppers
1 Tbs fermented black beans, rinsed
1 Tbs fermented spicy broad bean paste (doubanjiang)
2 tsp minced garlic
1 Tbs grated ginger
2 tsp soy sauce
1 tsp toasted sesame oil
1 tsp finely ground Sichuan pepper
1 Tbs corn- or potato starch, dissolved in 3 tablespoons cold water
½ cup slivered scallions, both white and green parts
Cilantro sprigs, for garnish

1. Remove stems from mushrooms. Make a light mushroom broth by simmering stems in 2 cups water for 15 minutes, then strain and reserve broth (discard stems). Dice mushroom caps and set aside.

2. Cut tofu into 1-inch cubes. Cover with boiling salted water, let steep for 15 minutes, then drain.

3. Put oil in a wok or wide skillet over medium heat. Add red peppers, black beans and bean paste and cook, stirring until fragrant, about 1 minute. Add garlic and ginger and let sizzle, then add mushrooms, soy sauce, sesame oil and Sichuan pepper. Add 1 1/2 cups mushroom broth and cook mixture gently for 2 minutes.

4. Carefully add tofu cubes. Shake pan to distribute sauce, using a wooden spoon to help. Try to avoid smashing tofu. Drizzle in cornstarch mixture, gently swirling pan to incorporate (sauce will thicken) and simmer tofu in sauce for 2 minutes more. Thin with a little mushroom broth if necessary. Transfer to a low bowl or platter. Sprinkle with scallions and cilantro sprigs.

Servings: 6

Author Notes
Mapo tofu is a justly popular menu item in many Chinese restaurants. It is a quickly cooked dish of braised tofu with minced pork (sometimes beef) in a bracing spicy sauce made with fermented black beans and fermented broad bean paste, along with hot red pepper and Sichuan pepper. This meatless version with fresh shiitake mushrooms is completely satisfying, and surprisingly easy to make. For the best texture, use soft tofu rather than firm, taking care to cook it gently to keep it from crumbling.

Have a great day