Wednesday, October 9, 2019

Shopping, TEACH,

Didn't do much this morning, but then this afternoon we went to the liquor store, well we were totally out. Although we had decided not to bother, I ended up buying white wine (Pinot Grigio) to go with the turkey breast. We don't drink much white wine for some reason although we do enjoy it when we do so. However, I guess we only drink wine on a Saturday, normally, and we usually eat something which requires a red wine. However, it is Thanksgiving so we have to treat the turkey with honour. Plus, of course, I needed fizz.

We also needed bananas. It was a toss up, for me, did I get them at the regular store, close to where we were but a bit of a walk from parking to produce dept. or did I go to Victoria St. Market, bit of a drive but a much shorter walk. Then I remember I was out of Italian sausages which made the decision for me. I always buy those at Victoria St. One of my favourite IP meals is made with Italian sausages. So, as usual, my 4 bananas (shopping tomorrow) cost me around $20.

Tomorrow morning is my last TEACH session, I shall miss it as I have been enjoying participating in these courses. I would really like the five of us to keep in touch, don't know how they feel about this.

It will also be the last time we see ladydog as she is off on a cruise next week so we won't see her for about 4 or 5 weeks.

I've always liked tofu but, apart from the Hot and Sour Soup at Mandarin, I haven't eaten it in a while. Not sure why because some delicious dishes can be made using it as the main ingredient.

Crispy Tofu Steaks with Ginger Vinaigrette

F&W’s Kay Chun uses panko to coat tofu steaks, then pan-fries them until they’re crispy outside and
creamy within.

3 Tbs minced peeled fresh ginger
3 Tbs minced scallion
1 Tbs distilled white vinegar
2/3 cup canola oil Kosher salt
1 large egg
1 cup panko
1 14-ounce package firm tofu, drained and sliced 1 inch thick

1. In a small bowl, mix the ginger with the scallion, vinegar and 1/3 cup of the oil; season the vinaigrette with salt.

2. Beat the egg in a medium bowl. Spread the panko on a plate. Dip the tofu slices in the egg, then coat in the panko. In a large nonstick skillet, heat the remaining 1/3 cup of oil. Fry the tofu over moderate heat, turning, until golden and crispy, about 8 minutes. Season with salt and serve with the ginger vinaigrette.

Servings: 4

Source: Food & Wine

Have a great day


  1. I bet that's good. And could be made on a griddle without a lot of oil.

  2. I'm betting the people in your TEACH class would want to keep in touch. Informal support group of the like I would think. Even if it is just through emails or phone calls.


    1. Yes Betty, those who were there today agree to meet regularly. One was not there so have asked the facilitator to get in touch with her on our behalf.

  3. Do you have grocery pick up? Wal Mart and Kroger do it here and I LOVE it. I place my order online, drive to the store, and they bring it out and load it up for me. So easy!

    Sorry your class is ending. It never hurts to ask if they want to keep in touch. I bet they enjoy the support and friendship as much as you did. Go for it! If they say no. they've missed out on making a great friend.

    1. Liz, where have you been? I've been rabbiting about getting my groceries that way for a year or so now.

      Yes, everyone has agreed but one person not there so have asked our facilitator to give her my phone number.