I hope you had a great week and have a fabulous weekend planned. I had an amazing week â€“ after too many weeks packed with travel or projects or sickness, the last five days were very calm and fun. I got a few assignments done, but I tried to focus more on spending time with Henry during the day, with Kristien at night, and all by myself whenever possible. Life is about to get craaaaazy. Gotta relax while I can!
(As the sun moves across the sky, they inch closer and closer to the corner to follow the sunny spot â€“ they end up squashed up together against the wall every. single. day. Hah!)
One thing that Iâ€™ve been doing LESS OF is spending time in the kitchen â€“ but Iâ€™ve been eating MORE VEGGIES. Kristien and I made a new rule â€“ if one of us is cooking vegetables, you have to cook the whole thing. Meaning â€“ no half bags of broccoli steamed or just one of the three zucchinis sautÃ©ed. We now have a ton of Tupperwares of veggies in the fridge, but I am much more likely to actually eat green things if they are already prepared.
All I had to cook for this lunch was the tofu â€“ the asparagus and potatoes were already done.
Iâ€™ve also been playing with cooking with tea. This tofu is encrusted with Sweet Harvest Pumpkin, which is a black tea. So I also got a caffeine dose â€“ winning!
To make the tofu, I first pressed it between a few dish towels to remove all the extra moisture. Then I cut it into chunks. I heated a wok to medium high and added about 2 tablespoons of olive oil plus the contents of two tea bags. Then I added the tofu in, gave it a good stir, and cooked it for about 10 minutes until golden on all sides. Right before I took it off the stove, I added a sprinkle of salt and a generous squeeze of honey. It was really good! I think the key to using tea in this way (I originally saw it used on shrimp) is to make sure the tea is finely ground â€“ itâ€™s more like a flavoring that way as opposed to big olâ€™ tea leaves.
Whatever youâ€™ve got planned this weekend, I hope itâ€™s a good one. I hope I get at least one more weekend with Little One baking inside of me! But you never knowâ€¦