Monday, October 17, 2016

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
 

19 comments:

  1. Hi Jo - congratulations to Tara - great illustration for you and of you ... what fun. Then good luck to granddaughter - seems she's enjoying herself ... and isn't amazing how easy it is to talk to family and bloggers etc ... cheers Hilary

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    1. It is a fun badge isn't it? I hope she is enjoying herself. It is incredible how we can talk over such long distances on the computer.

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  2. I still have my chef coats in the closet. I should probably get rid of one that is way too big and will never be worn again, I hope. What do you like about the copper socks?

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    1. Unless you plan to use them Denise, not much point in keeping them. Not sure if I still have mine - think I may have got rid of them during our buggy season. As for the socks, they are comfortable to wear although not terribly easy to put on. They certainly prevented my ankles from swelling - or seemed to. Supposed to prevent your legs getting tired. But mostly my upper legs which suffer from tiredness.

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  3. Tara made a great badge for you. Sorry you couldn't continue that business.

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    1. She did Alex. I am pleased with it. The business was in NC by the way.

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  4. I love tofu. That recipe adds all the right flavors, which is important since tofu has no flavor.

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    1. I believe it's the texture a lot of people don't like Diane. Both of us enjoy tofu dishes, not sure why I don't use it more often.

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  5. It is the texture. I've tried tofu in several different ways and just can't acquire a taste for it.

    Love the picture! Tara did a great job. I missed the hang out. :(
    Weekends are insane around here. Always seems to be something going on.

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    1. I know what you mean Liz. Saturday isn't the best time for me either, but I am not sure when it would be the best time.

      I agree, love the job Tara did.

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  6. Great pictures, Jo.

    So glad the socks worked.

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    1. Taken a few years ago now Ivy. Yup, I am wearing them now. Very comfortable.

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  7. How fun for your granddaughter to get to perform on a cruise ship! I never minded tofu but Russell told me that feeding it to him is a 'divorceable offense'. lol

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    1. Yes, she has the lead in the show too which is really something.

      Well I guess if you ever want a divorce, you know what to do LOL

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  8. What a wonderful sketch. I absolutely love it. We just bought a pair of hiking socks each and have the same problem. Wash them every day or buy another pair?

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    1. Me too Pinky. The socks can be machine washed, but having only one pair, and only doing a wash once a week, obviously hand washing will be required.

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  9. Love that badge! It fits you so well and I know you were great in catering but the insurance and other things can just get in the way. Glad the socks are working

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    1. I do too Birgit. Clever isn't it? So am I. Haven't done anything about getting any more, will wait a bit I think.

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