stgulik

Tonight I get to show you how I usually marinate tofu ahead of cooking stir-fry. Most chefs on TV, you know, use Limoges bowls and cut-glass eyedroppers when they marinate tofu. Now for something completely different.

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Ready for anything!

Current Mood: accomplished
Current Location: St. Gulik's Desk of Doom
Current Music: Giants baseball theme

This soup was featured on my HMO's nutrition blog. It's super fast and easy. We tried it last week and gave it two thumbs up.

Normally, I equate bean soup with penetence food; something you eat to try to make up for a long recreational calorie binge. Now I wonder if my problem was that I just don't spice the soups enough to make them tasty.

I've never used so much fresh sage in one dish before. It gave the soup a green-peppery taste. In fact, I skipped adding any more pepper.

My "one large onion" yielded probably one cup's worth, chopped. Next time I'll reduce the recipe to1/2 c-3/4 c and see if I like the blend better.

( The recipe )

Current Location: St. Gulik's Desk of Doom
Current Music: Wang Chung

This month, I plan on sharing my favorite recipes. Below is a the traditional food staple of my people: that is, full-time-working people who always seem to inexplicably buy lots of canned goods.

Jules's Four-Bean Salad

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Current Mood: hungry
Current Location: St. Gulik's Desk of Doom

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