Hi friends. Have you been enjoying summertime? I really have been; I finally went to a Reds game, we celebrated our second anniversary (not on the actual day). Most days, after work, I sit out on the back deck and read a book. I get a special pleasure out of pouring a beer into a logo travel coffee mug I won at work for exceptional performance and taking that out with me.
(No, I don’t use the lid. Since it’s an insulated travel mug, it doesn’t sweat in the heat. Also, it has my company’s logo on it.) Does anyone watch How I Met Your Mother? There’s a reference, somewhere, to getting bonuses in gift cards. I get t-shirts, mugs, a water bottle, a shopping bag, pens, etc. with my company’s logo on it. Instead of a raise. So.
I’m back on track, though, and I went to two grocery stores and a farmers’ market this weekend—with a list—to get stocked for a few meals. (I also realized that through my local library, I can download books through NetLibrary and so I plan to listen while I cook).
I am trying to cook on the cheap, after so much traveling, and recently made this meal from things in my freezer and cabinet, plus half a leftover napa cabbage. This is the Peanutty Udon Noodle and Tofu Salad from the Whole Foods App.
Since I looked at the recipe on my phone and only saw the photo of the dish in a half-inch square, it’s funny to look at it on my computer and see so many other colors. I omitted the radishes and carrots because I didn’t have any. In fact, I found this recipe by searching for how to use up the last of a napa cabbage I had leftover from making some soup. Genius!
I ate this salad at room temperature. The udon and tofu were hot, but the cabbage and sauce were cooled. This salad is dressed with soy sauce, brown rice syrup, rice vinegar, chili paste, peanut butter, and garlic. This was really good.
How about you, are you cooking more or less this summer? Or, have you disappeared like I have?
