Tofu is getting that way. We had it twice last week, thanks to Cooking Light, which had recipes for both lo mien and a hot and sour soup with tofu in them. They were quite good, and I also figured out that I can use only King Arthur white whole wheat flour to make pasta. I had been doing 1/2 and 1/2 with unbleached white flour. No longer any need for that. I had tried regular whole wheat flour and that by itself was not happy. But the WWW works like a charm.
No pictures today, but we just had these waffles and they are quite good. In the same booklet is a tofu scramble. It looks like eggs. Explain to me this--why do I still have a mental block about tofu? Sure, I eat it, and I've grown to love it, but the little voice inside my head says that I could never like it as I like scrambled eggs. I guess it's a familiarity thing. Eggs are a known element.
Tofu is getting that way. We had it twice last week, thanks to Cooking Light, which had recipes for both lo mien and a hot and sour soup with tofu in them. They were quite good, and I also figured out that I can use only King Arthur white whole wheat flour to make pasta. I had been doing 1/2 and 1/2 with unbleached white flour. No longer any need for that. I had tried regular whole wheat flour and that by itself was not happy. But the WWW works like a charm.
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