This past week was not a good week for cooking. I’ve got a science deadline on Wednesday, so I’ve been working extra hard, and then there was a mysterious flood of water from my ceiling onto my couch, andandand…. So the only food I actually cooked last week was last night’s dinner: tofu scramble. This is local tofu, baby spinach, snap peas, garlic scapes, and spring onions, plus dried basil from my parents’ CSA (which I count as semi-local ’cause I picked it last fall and hand-carried it home, even though I took a plane and a train to do so). Non-local ingredients are soy sauce, sriracha, olive oil, and black pepper.
*****
I’ve managed to spin a bit, a few minutes a day, because it’s still nice to sit in front of the air conditioner even if it’s just on ‘fan’. I love the sproinginess of cormo. I’ve also knit a little; my first swap sock is an inch into the gusset.
June 16, 2008 at 3:04
That looks delicious!