Sunday, June 29, 2008
Sunday Soup and Stirfry
Well it almost cracked 40 here today. Dang, I forgot to take those garden pictures. Of course the fact that it is still weed filled may have had something to do with that. Anyways back to Dinner. It was Africa hot, little guys in purple robes bursting into flames its that hot. (Just realised that true nuance of that joke from good morning vietnam, with the monks who commited suicide that way.) Anyways, the idea of dinner did not strike anyone as being that urgent. We had some chips and dip to start. The we had the soup shown to the right. It was a yam, leek, and onion base with the cool organic pea soup in a can thrown in afterwards. I used turmeric, coriander and some bay leaves. A little salt and pepper and it was all done. The kids ate the soup almost cold thanks to a liberal serving of ice cubes. The portion in the picture was served over rice. After this I took up the job of creating a tofu dish. The tofu was pressed so that it would soak up the sauce. The question was what kind of sauce. I had pulled a beat earlier in the day so that became the base. You may have noticed the tofu looks like cubed pork. Gotta love dyeing your food with beets. The remainder of the sauce was made with garlic, ginger power, salt, soya sauce, vinegar, peanut butter, and molasses. I fried up the onions and broccoli and then set them aside. Then I fried the already sauce encumbered tofu in a small bath of oil. Reintroduced the vegetables a few minutes later and voila. A misspelt instrument. I should never had cooked so much on a hot evening. The added heat just won't leave the house. I'm sleeping downstairs so it isn't such a big deal.