January 17th, 2008

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My utterly sweet husband

My dear husband Dave had absentmindedly scheduled a concert on our anniversary night. He just didn't connect the date at the time he bought his ticket. Sounds like something I would do, these days, so I wasn't on a trip about it. I just pointed out the conflict and then said we could do something on another night. It's our tenth anniversary, so we do plan to do something as special as our tight budget allows.

I wanted him to go to the concert since I know he really wanted to see this group and there wasn't another performance he could have gone to. He offered to sell the ticket but I urged him not to.

Unbeknown to me, he sold his ticket so he could be with me that evening.

I am so touched. I do hope he gets another chance to see this group in concert.

I never wonder why I married this man!
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Coconut Curry Tofu

found this recipe and thought I'd pass it on. I would take out the mushrooms, of course. :)


Coconut Curry Tofu

What You'll Need:

* 2 bunches green onions
* 1 (14 ounce) can light coconut milk
* 1/4 cup soy sauce, divided
* 1/2 teaspoon brown sugar
* 1 1/2 teaspoons curry powder
* 1 teaspoon minced fresh ginger
* 2 teaspoons chili paste
* 1 pound firm tofu, cut into 3/4 inch cubes
* 4 roma (plum) tomatoes, chopped
* 1 yellow bell pepper, thinly sliced
* 4 ounces fresh mushrooms, chopped
* 1/4 cup chopped fresh basil
* 4 cups chopped bok choy
* salt to taste

Step by Step:

Remove white parts of green onions, and finely chop. Chop greens into 2" pieces.

In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chili paste. Bring to a boil.

Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet.

Cover, and cook 5 minutes, stirring occasionally.

Mix in basil and bok choy. Season with salt and remaining soy sauce.

Continue cooking 5 minutes, or until vegetables are tender but crisp.

Garnish with remaining green onion.

Yield: 6 servings