May, 2018

  1. garlicky ginger tofu triangles

    May 6, 2018 by Angie

    I want to eat this everyday.

    Pretty simple, very delicious. Robbie was impressed. The recipe is from Vegan Street Recipes. I will make it again and again. I served it with these fantastic dumplings you can get in the produce section of Publix now. They’re these Nasoya organic tofu vegetable dumplings. I love them!

    Yield: tofu for 2


    12 oz extra firm tofu, pressed
    1 tbsp minced garlic
    2 tbsp soy sauce
    Juice of 1 small lemon
    2 tbsp brown sugar
    1 ½ tsp grated fresh ginger
    ¼ cup water
    Green onion
    Sesame oil


    1. Press the tofu.
    2. Make the marinade by combining the minced garlic, soy sauce, lemon juice, brown sugar, grated ginger, and water in a Tupperware or glass pan.
    3. Cut the pressed tofu into thin triangles and arrange it in the marinade. Store that in the fridge, covered, for at least two hours.
    4. Heat a grill pan and add in a bit of sesame oil.
    5. Layer the tofu in the pan. Cook until the bottom side is browned the flip and repeat.
    6. While the tofu is cooking, slice up the green onion.
    7. Once both sides are browned, pour in the rest of the marinade and cook for about a minute. Flip and cook the other side.
    8. Serve the tofu and top the triangles with sliced green onion.

  2. Moscow mule

    May 6, 2018 by Angie

    Robbie got us copper mugs for our copper anniversary.

    4/16/2011 – 4/16/18 <3 Seven years <3

    I filled the mugs with Moscow mules. I followed this recipe except I used key lime juice because I love in Florida and I can.


    2 ounces vodka
    1/2 ounce key lime juice
    5 ounces ginger beer
    Lime wedge and mint sprig for garnish


    1. Fill a copper mug with ice cubes.
    2. Pour in the vodka, key lime juice, and ginger beer.
    3. Stir vigorously.
    4. Garnish with a lime wedge and sprig of fresh mint.
    5. Luxuriate, summerly.


    Sookie had to check this out. Sniff sniff.