eat me drink me

With hardly a thing in the fridge save for some sad looking carrots, onion, a block of tofu and half a jar of my favorite 505 green chile sauce, I was at a head with what to make for dinner.  Then, inspiration hit and the idea of spicy rice coated with the hot, rich green chile blossomed in my mind.  Now, the tofu, must do something with that tofu, I thought (after all its expiration date was a mere three days away).  So, I decided to try pan frying it. The result was a savory tofu square crunchy and peppery on the outside with silken center that melted in my mouth.  The tofu cooled the firey rice and green chile sauce making a succulent spice bomb of a meal (and VEGAN too boot) that I will make again and again.

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I have started poaching eggs.  After three meals of super runny, super solid and completely separated, I finally found the perfect balance.  Mmmm…take two of those and put them over a melody of black wild rice, a small chopped tomato and a third a cup of 505’s green chili and — Presto! Breakfast is served.  You can also add a couple slices of rye toast to soak up the egg yoke.  I used rye from the Chelsea Bakery and it was perfect.