Monday, November 21, 2011

whimsy, part 1

In a world saturated by streaming media, as well as the sameness that springs from mass production (AND consumerism), it is nice to linger on the whimsical details that make daily life a little more satisfying. I am talking about the tiny animal figurines that inhabit the spaces in and around our kitchen.

The wise wizard owl and his pupil.
These owls are hand-me downs from Rina. She owns a very impressive collection of tiny animal figurines, which she has acquired on her travels around the world. My owls are attentive little "watchers" and live perched on my kitchen window, where they seem happy to quietly witness our kitchen activities. 

scratching pitbull, wooden pig and bouncy snake
This unlikely trio, a pitbull (from the "homey" collection), a fat wooden pig, and a turtle (a gift from Alexandra), hang out on top of the stove. 

salt and pepper shakers
These vintage BLT salt and pepper shakers (a salvation army find), and the salt and pepper Warren Kimble chickens (a gift from Julia), sit on the stove opposite the "unlikely trio." Together these trinkets bring a touch of whimsy to the kitchen. Not to mention the remembrance of friends and family who over time have passed these lovely pieces to me. 

Sunday, November 20, 2011

Tofu & Veggies

One of my favorite dishes is this version of a tofu, garlic, veggie and soy sauce stir fry over rice. This dish is warming and filling: perfect for the chilly days of fall! First, I cube the firm tofu and fry it in olive oil until it is brown and crispy on all sides.

Then I add the veggies to the wok (leafy greens, green beans, peas, chives, 1 cubed tomato, mushrooms, garlic cloves, peppers, broccoli) or whatever else you have in your fridge. 

Once all ingredients are cooking, I add a spoon of "Chili Garlic Sauce" (I like the Túóng Ót Tói Viet-Nam). 

Then add low-sodium soy sauce liberally and toss everything together, add two tablespoons of water and cook on medium-high for 10 minutes. (Do not add salt to this dish, as the soy sauce has plenty of it).

Ready to eat!