Good news, everyone—the “stinky wagon,” aka the septic truck, came to the house around noon to fix our water problem, and we are officially back in business! Let there be showering, laundering, and dish washing galore!
After my spin class, I was craving a cold and crisp salad. Most times, I’ll add leftover protein from dinner the night before—like salmon, tilapia, or chicken—to the salad, but there wasn’t a white styrofoam Thai takeout container to be found. Instead, I used extra-firm tofu and followed a new recipe.
I topped a bed of greens—which included carrots, celery, and red pepper—with some of Caitlin’s Perfect Baked Tofu. Thanks to its short ingredients list—EVOO, honey, chili powder, black pepper, paprika, and sesame seeds—seasoning and baking this tofu was easy peasy. There’s no doubt this will become a go-to staple.
I also had a glass of iced coffee.
Baking, Round Two
Following lunch, my sisters and I went to Canastota for round two of baking. We helped my grandma assemble venetian cookies—we spread jam between layers of green, white, and red cake—and made another batch of pineapple cookies. Not that my grandma needs a reason to bake, but she’s already preparing desserts for my cousin’s high school graduation party—in July! When it comes to cooking and baking, my grandma takes no prisoners. And when it comes to “taste testing” the pineapple cookies, neither do I!
Around 5 p.m., I had a small bowl of cantaloupe and a Chobani lemon yogurt, both of which I forgot to photograph. Oops.
Another summer evening, another dinner on the grill.
I’m off to take Zelda for a walk. Enjoy your Friday night!