Ready for the weekend

I'm already making my weekend to-do list:

* get new running shoes
* cut down the enormous pampas grasses growing in our front yard. Totally unruly and messy and I've had it!
* make muffins and Steph's tofu (recipe below - it's the best)
* get new book (I'm reading Fall On Your Knees, which is good, but a little too dark/disturbing for my taste right now. In one scene, the mom actually cuts twins out of her dying pregnant daughter's belly, and one of the twins drowns in a creek. Um, no thanks.)
* start thinking about Father's Day presents

Very excited about the new running shoes. I've been having increasing discomfort in my feet/lower calves. Not sure if it's a pregnancy thing or not, but hopefully new shoes will do the trick.

Tonight John and I are going to "Taste of West Seattle" with some friends. I'm looking forward to sampling goodies from all of our favorite neighborhood restaurants, including Cupcake Royale. Love their frosting.

Tomorrow night John will be in Portland for a PRC wine/auction event, and Bobby and Sara will be there too!

In other news, Queets and Skeena are getting along fabulously. They are loving playing together (S always liked playing with Q, and now Q has finally come around). Last night I caught Skeena licking Q's ear, and he was loving it, purring like a cat. So cute.



STEPH'S TOFU

SERVES 6

½ cup organic orange juice concentrate

½ cup mirin cooking wine

¼ cup organic low-sodium tamari

¼ cup organic toasted sesame oil

2 tablespoons organic sunflower oil

2 tablespoons organic brown rice vinegar

2 tablespoons finely minced organic garlic

2 tablespoons finely minced organic fresh ginger (peel before mincing)

2 pounds organic extra-firm tofu

# Preheat oven to 350 degrees.

# Grease a medium-size casserole dish with 1 tablespoon of the sunflower oil.

# Mix together orange juice concentrate, mirin, tamari, sesame oil, remaining sunflower oil, brown rice vinegar, garlic and ginger. Whisk well.

# Cut tofu into ½-inch cubes and marinate in the above liquid in the greased casserole dish for about a half-hour, stirring occasionally. It's best to use a wooden spoon to avoid damaging the tofu.

# Bake the tofu in the casserole dish at 350 degrees for about an hour, stirring every 10-15 minutes. Some sauce will be absorbed into the tofu while cooking.

Note: This versatile tofu can be served hot or cold with your favorite accompaniment. We like it served warm over rice.

-- From PCC Natural Markets