Sunday, December 11, 2011

Just for today

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'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.


Deb said...

Glad you had a good day today. That makes me smile. Hugs, Deb=^..^=x4

Stickhorsecowgirls said...

I love morning light, although I never USED to be a morning person at all--something about getting older (one of the few good things)!
The garland arrived Friday and I am so excited! It is so colorful and gorgeous!!! We are in the process of redoing the mantle, so as soon as I get it up and photographed, I'll post about it and let you know. Haven't got my tree up yet either, so I will be busy this week!
Have a great week and thanks again, Hilary!

Corie said...

I am definitely going to try this recipe this week. It will be my first with tofu!

claudia w said...

That Tofu Fried Rice looks delicious! I'm going to have to try that. Thanks for the recipe.I'm so happy that you had a good day. That counts for so much! Hope tomorrow brings another good day for you.

Anonymous said...

When is surgery and how long did the doctor say your recuperation time would be??

Daryl said...

Love me some tofu .. no meat for me either .. sometimes its hard

Sweetpea said...

I'm cooking THAT!!!
So glad you had a day of pain respite...

Country Girl said...

That rice actually does sound good. Good to be grateful for the day, too ~

Anonymous said...

I made the recipe you posted last night for dinner, I added a bit of Mae Ploy Sweet Chili sauce (Thai sauce) and sauteed mushrooms. Delicious! Made a big hit with my mother, who is a fussy eater, and my husband, who will eat anything. Thank you for a terrific recipe. Any chance of getting the Greek cookie recipe?

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