Tofu Sandwich, Part Two

Like I said in my earlier post, last weekend I fried up a bunch of tofu to use throughout the week. Well today I used the last of the tofu, which means a block of tofu, for me, lasted 5 days. Really, though, I think today was a crap-shoot because it was a bit rubbery. That could also be blamed on my impatience; shoving food in my mouth before things are actually toasty-perfect is a favorite pasttime.

Anyway, I made another pretty good tofu sandwich. On slighty toasted (see comment above re: impatience) multi-grain bread, I added sliced heart of palm, tomatoes, spring mix, and the tofu. My "spread" was ranch dressing. I was full and content post consumption.

I OWN THIS BLOG NOW! HAR HAR HAR!!!

Because I'm the only one posting, I'm taking control. OF EVERYTHING. No, no, I'm just hoping my threat of domination will shake my co-bloggers into action.

Anyway, lunch today: tofu sandwich. On a lightly microwaved hoagie bun (I wish my office had a toaster oven), I placed two tofu squares. A few days ago, I lightly fried a cut-up block of tofu in vegetable oil and soy sauce. In addition to the tofu is obviously avocado, tomato, and cilantro. The secret, however, is the sauce: a mix of sriracha sauce and sour cream. Okay, so I know the sour cream part might sound kinda foul, but it's all I had and it needed a cream element. Plus, I'm not one of those people that steals mayo from co-workers.*

Back to the grindstone.


*I know many of you loyal readers find mayo, or derivatives thereof, disgusting, and to you I say "shove it, and by 'it' I mean a big spoonful of miracle whip."

New Job, New Type of Lunch

So, a few changes since my last post: (1) I finally passed the LA Bar, (2) I've since passed the NY Bar, (3) I quit my job for 6 months, (4) I returned to my job but in a new city (Austin), (5) my responsibilities are different such that I may have a life, and (6) I've decided to start cooking more.

As a result, today's lunch is a 1/2 of a yam cooked in the microwave for 5 minutes. I delicately apply about 1/2 TB of salted butter and add a bit more salt/pepper. I must admit, though, the salad is the true treat. It's spring mix and spinach with black olives and cherry tomatoes. I have a special trick for the dressing: I put all the salad ingredients into a ziplock bag, squirt (hate that word) 1/2 of a lemon, about 1 TB of olive oil, a pinch (hate that word, too) of (1) salt, (2) onion powder, and (3) celery salt, and then shake the bag like it were a baby (jesus, it's just a joke). Voila! New Type of Lunch.

Kindly disregard the elements of this photograph that demonstrate the white-trash condition of my backyard. I tried to class it up a bit by throwin' in the whimsical straw hat but I feel my efforts might have been underscored by the faded can of Off in the pot with the year-old dead basil plant.

Focus on the food! The strawberries are from Boggy Creek Farm, which is a little urban farm/market that's about a 4 minute bike ride from my house. I ate one as soon as we got home and they were so awesomely perfectly ripe and delicious that I just went ahead and ate every fucking one of them. The cheeses are as follows: habanero cheddar, pepperoncini goat cheese, and manchego. The shot glass is filled with honey and it's very well paired with the manchego. The flowers are larkspur and snaps and they're from Boggy Creek too.