Today was a good day. High pressure? I don't understand it, but that is the way it is.
When we had a low pressure with two days of rain, the bridge seemed tempting. A full 10.
Today was 'almost' normal, at a 5.
I am grateful. Even for just one day.
So I wove the blue warp off the Union special, and emptied the cupboard that was in this corner under the wall cupboard........and moved the loom into the corner. I think it will work there, and save L and I the awful job of taking it apart and moving it upstairs.
I got a lot done, the porch is full of boxes that I got packed up to go out tomorrow.
I love the studio in the morning.
The house gets this golden glow with the morning sun.
I only worked half a day, but I felt productive. I know how bad I feel when I am not productive, so this was a gift.
Perspective once again.
I have been looking forward to the new year, for long afternoons weaving in a sunny window.
But I may have some recuperating to do before that happens.
The jury is still out on that one.
This afternoon, I put on my 'to the ankle' LLBean goose down coat with a hood, and took Roy for a walk.
I stayed toasty, even though the wind was bitter. It felt good to be outside.
Then, still feeling somewhat productive, I decided to make myself something good to eat.
Being the only non-meat eater in the house can be a challenge.
I made Tofu Fried Rice with Cabbage.
The picture does not do it justice. It was delish.
And oh, so easy.
Recipe below.........you're going to love it.
Now for some loafing on the couch, knitting my fleece stuffed mittens, waiting to watch the Good Wife.
I am grateful for today.
Recipe: Tofu Fried Rice with Cabbage
Cook and chill the rice ahead of time.
1 tblspn vegetable oil
1 package extra firm tofu, drained and cut into 1/2" cubes
3 cups thinly sliced napa (Chinese) cabbage
3 cups chilled cooked long grain rice
3 tablespoons low sodium soy sauce
2 teaspoons dark sesame oil
1/2 cup frozen green peas, thawed.......I used a cup.
2 tablespoons thinly sliced green onions.
1/4 teaspoon salt.
Heat veg oil in large nonstick skillet, add tofu cubes, cook 9 min until golden brown, stirring occas. Remove tofu from pan.
Add cabbage to pan, cook 45 second or until cabbage wilts, stirring constantly.
Stir in rice, soy sauce, and sesame oil. Reduce heat and cook until heated through, stirring occasionally.
Stir in tofu, peas, green onions, and salt, cook 3 min more.
5 servings/1 cup each 226 cal....if you care. I didn't.
It was marvelous, and I will defiinitely make this again.