Yesterday, I stopped at the grocery store on the way home from work and picked up a brick of tofu. This evening, I had some for dinner.
The original plan was to marinate it for a while in some Italian salad dressing; alas, the fridge was bare. Plan B: slice the tofu into slabs, spritz with a bit of olive oil, sprinkle with black pepper & garlic, and grill.
The results were edible, but I would not go so far as to say I enjoyed eating the stuff. (Memo to self: next time, use a recipe. Don’t improvise!)
I poked around a bit just now in the Culver’s online menu, to find something to eat when the kids & I go there for lunch (which we’ll be doing today). Clearly, healthy eating was not a concern when the Culver’s people were designing their meals.
The numbers are mind-boggling. The four-piece chicken dinner has 2,185 calories and 3,806 mg of sodium: that’s more calories, and almost twice as much sodium, as an average person should consume in an entire day.
There are a few things on the Culver’s menu that aren’t so bad: the Garden Fresco salad with raspberry vinaigrette dressing is only 280 calories and 520 mg of sodium.
I think I’ll be having that today….
I want to make a fruitcake. (I don’t know that I want to eat
any of it; I just want to make one.)
Because I’m lazy, I want to use the bread machine: put ingredients in
machine, push button, wait for the beep that says yummy fruitcake is ready
Alas, I can’t seem to find any reasonable-looking bread machine fruitcake
recipes. (I did find the Icelandic
Fruit Cake recipe – a very special Christmas experience….)
There’s a nice fruitcake recipe from Good Eats (which show I used
to watch) over at www.foodtv.com, but the
ingredient list is quite long, and full of things we don’t have in the house:
stockpiles of dried fruit here at Stately Rice Manor are pretty much limited to
the box of raisins I put in my oatmeal.
Perhaps the fruitcake project will have to wait until I can get to the grocery