Warning But Don’t Worry and TOFU

Ted wonders why I don’t like taking a car through the car wash.  This is why:

I’m not claustrophobic but I sure as heck could be if that happened. What if the water kept spraying and my cell phone battery was dead?  I’m  in WAY too much of a hurry to suffer all the inconveniences of being locked in a car wash.  Has it ever happened to you?  Not sure I should know about it if it did. 

Great movie: 

Sandra Bullock was fantastic.  This two hour long movie didn’t seem like two hours.  It moved right a long without a lapse in entertainment.  I kept waiting for something bad to happen that would force me to cover my eyes and block my ears but nothing. It was good and based on a true-story with no tears. Love those kind of movies.  Not sure why critics would give it only a “C+”?

Cold Virus Circulation:

Sue, my partner in crime at the office, was out sick with a cold.  The virus has been circulating through our small shop and office.  I’ve got my hand wipes at the ready.

When Sue doesn’t come in, I have to rush around in the morning, finishing up my breakfast and making up my lunch.  In the rush, rush, rush mode, this is what I got up to:

Breakfast: 1/4 cup Bob’s Red Mill Steel cut oats on the stove with lots of water, 1/2 a banana, 1 1/2 TBS dried cherries (which plumped up too big for my liking), and a TBS of peanut butter and fresh blueberries.

Left over honeydew melon, mango, strawberries on the side

and a chocolate peanut butter whey protein shake to wash it all down.

Mid morning snack attack was cured by downing 1/3 cup Non Fat cottage cheese with 2 TBS of mixed nuts and dried fruits. 

Lunch, which was eaten at my desk today, was left over cod (more about that Thursday), 1/4 cup brown rice,

and about 2 cups of fresh baby spinach with red pepper chunks, radishes, and grape tomatoes.  I used Annie’s Lite Raspberry Vinaigrette to blanket the greens.  I don’t typically enjoy leftovers but I was in a pinch this morning, grabbing at whatever I could.

Sing it now:   Put the fish on the salad greens and mix it all up… remind you of anything?

• Put the lime in the coconut and twist it all up
•  

I didn’t actually mix it all up but I started typing and that silly song came to mind. Now it’s stuck in my head.  Advanced apologies if that happened to you after reading this.

Tofu night: 

Ted had a yen for beef which means we each make our own dinner. This is what happened on my side of the kitchen

Ingredients

• 1 (16 ounce) package firm tofu
• 2 TBS olive oil
• 1/4 cup EggBeaters or use 1 to 2 egg whites
• 4 TBS barbeque sauce – separated *More if you want to spread it on afterwards
• 2 TBS whole wheat flour seasoned with 1 tsp basil *You can use up to 1/2 a cup here, but I don’t like to add a lot of flour to my meals.
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Directions

1. Drain tofu and press in clean paper towels. Put into the refrigerator for 8 hours.
2. Slice into about 10 – 12 slices.  Carefully blot dry with a clean, dry paper towel.  Tofu is delicate and will split or crumble.
3. Heat olive oil in a large skillet over medium heat. In a small bowl, whisk together the egg white and 2 TBS barbeque sauce.
4. Combine the flour, salt, and pepper in a separate bowl. Dip the tofu slices into the egg mixture, then into the flour mixture.
5. Fry in the olive oil for about 1 minute on each side, until golden brown. Remove from the oil to paper towels to drain.
6. Preheat the oven’s broiler on high. Brush tofu slices with additional 2 TBS barbeque sauce.  Arrange tofu on a broiler pan and then position the oven rack about 4 – 6 inches from the heat source. Broil for 3 – 4 minutes on each side, or until browned and crisp.  Eat with additional barbeque sauce if desired.

How was your Monday?  Sunny? Rainy? Exciting? Dull?

Joanne