one local summer, week 2

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.