Tag Archives: scramble

Good Morning… Uh, er… Good Afternoon!


My Sunday afternoon laziness delivers rewards once again!

It was a withdrawal weekend for me and my partner. While the pro football season is still going strong, it’s just about over for college football (except for the bowl games, but we have to wait for those). Luckily, nice weather on Saturday gave us a good excuse to enjoy a few hours outdoors, including some backyard time spent tossing the football back and forth. (I’m getting better, really! I can almost throw a consistent spiral.)

Something I didn’t do this weekend was make it to the Strip for my bi-weekly produce shopping. (After a Friday night out late, celebrating a friend’s birthday, I needed a morning in.) My fridge was stocked with tofu from DeWalt’s World of Health on Potomac (selling extra firm 1lb water-packed tofu for $1.20 each) and I had a few remnants from my post-Thanksgiving Strip trip, but otherwise, not much to work with.

Luckily for our Sunday afternoon late brunch, I had just enough to make us a decent round of vegan “huevos rancheros,” this time with the added novelty of tomatilloes. Note to self: as long as there are cans of beans in the cupboard, you will eat like a king. Good thing to remember when I’m a broke student next fall.


Sunday Afternoon Lazy Man’s Tofu’n’Beans

Ingredients
– 1 can pinto beans, drained and rinsed
– 1 can black beans, drained and rinsed
– 1 pound extra tofu
– 5-7 small tomatilloes, sliced
– 1 large sweet potato, sliced
– 1 avocado, sliced
– 1/2 tbsp liquid smoke
– 1 tbsp turmeric
– 1/2 tbsp Arizona Dreaming spice from Penzey’s (you can use any Tex-Mex style spice blend, or better yet, make your own!)
– 1 tsp onion salt
– 1 tsp cayenne pepper
– Ground black pepper (to taste)
– 1 tbsp salsa (I used an extra hot jalapeno salsa)
– 4 corn tortillas (optional)
– Olive oil (as needed)

– Pre-heat oven to 350 degrees. Pour about two tablespoons of olive oil on a baking sheet. Peel and slice the sweet potato, then toss on the oiled baking sheet. Lightly season with onion salt and pepper. Toss again to evenly distribute seasoning, then place in oven. About ten minutes later, flip the potatoes. You want them tender, but a little crunchy on the exterior.

– While the potatoes are baking, drain the tofu and squeeze out excess water (if you’re gentle, you can do this by hand just by squeezing the tofu like a sponge, but gentleness is key). Add a few tablespoons of olive oil to a non-stick pot – again, amount is really up to how oily you like your dish – and set at medium heat. Add tofu, tomatilloes, liquid smoke, and turmeric. Cook for about five minutes, then add the beans and the rest of the seasoning (including the salsa). Cover and turn heat to low. Let this cook for about ten to fifteen minutes (the longer the better).

– Suggested plating: Two corn tortillas on the plate, a layer of the roasted sweet potatoes, then the tofu’n’beans. Top with avocado slices.

Good Morning… Yeah… Right…

I’m not going to get all political on you. While I enjoy a healthy political debate and love writing that encourages said debate, this is simply not the forum for any stump speeches, any grand political philosophizing, any lecturing and hectoring and whining. I started to believe a while ago that a person’s political revolution starts at home and in their community, and while national and international politics are important, to feel like you are affecting a change, you must start small.

That being said… I am pretty depressed.

Huevos Rancheros So That You Can Look
Forward to Something Post-Election Day

2 tbsp veg. oil
1 large red pepper
– 1 medium red onion
– 1 pound of extra firm tofu
– 1 can black beans
– Salt and pepper to taste
– 1 tsp cayenne
– 1 tsp cumin
– 1/2 tsp creole seasoning
– 2 tsp turmeric
– 1 tsp onion salt
– Hot sauce to taste – My current love is Pain is Good – Batch #114 Jamaica
– 1 cup instant brown rice

Directions
– Stop crying.
– Heat 2 tbsp vegetable oil. Saute onions and red pepper until soft. Add seasonings except for hot sauce. Add tofu. Cook at low heat for 10 minutes.
– Drain black beans and add to pan with rest of ingredients. Add hot sauce, if using. Continue to cook at low heat for 10 more minutes, tossing ingredients frequently.
– Prepare 1 cup of brown rice according to instructions on box.

Plate it – brown rice, then tofu-veggies-bean mixture. Grab a fork, turn off the television, and put on a record.

Christine O’Donnell lost at least. Democrats still hold the Senate.

Things COULD be worse.

Good Morning! And Goodbye, Cold!

It was the cold that would not go away. For a week straight, I’ve been recovering, trying to get back some semblance of mental clarity and energy. Even a week later, I’m still getting back to full strength. I was active for most of Saturday and early Sunday, but I used the last four episodes of The Wire Season One and the season finale of Mad Men as an excuse to be more than a little lazy this past Sunday evening.

I managed to make it out to the Strip District this Saturday for a bit of shopping, a bit of eating (look for a write-up on Chicken Latino in the next few days), and a visit to the first Pittsburgh Indie Comics Expo (PIX), which was awesome. I was sixteen when I got into underground comics, mostly thanks to Trina Robbins, whose books A Century of Women Cartoonists and From Girls to Grrrlz: A History of Women in Comics showed me that I was not alone in being the girl at the comics convention searching for the one or two tables of comics that didn’t concern superheroes or monsters. (Although, I eventually came around on superhero and monster comics.)  The cartoonists I learned about gave me a good alternative avenue into the world of underground comics. I sent away for little self-published comic zines and followed my favorite web comics religiously. I found out about Maus and Persepolis and Blankets, and then began tracking down every coming-of-age graphic novel I could find. I tried my hand at my own comics (and mostly failed), corresponded with some genuinely talented artists and pined for a local indie comics convention similar to ones I had read about taking place in Seattle and Portland, New York and Chicago.

I saw the flier for PIX at the Toonseum during the last Gallery Crawl and though I knew I would be in attendance, I had no idea it would be as well executed as it was. There were easily three dozen plus vendors, local and regional artists, with plenty of comics and miscellaneous works on display and for sale. All the artists we spoke to seemed to be really pleased with both the space (I had no idea that the Guardian Storage space would be such a beautiful space), the attendance, and the support of those running the event. If the considerable flow of people and general contentment of the artists participating was any indication, I’ll be looking forward to the second annual PIX sometime next year.

So I ate a great meal, picked up a few comics (RPM by Rachel Masilamani, issues #1 and #2, and Mildly Irritateing by Katie Omberg), then returned for a bit of produce shopping before heading home. In honor of the weekend’s bounty, here’s a weekend scramble recipe! Continue reading