Did you know that you can buy tofu already cubed?  Seriously. I must quote the Mama now. "These businessmen are very smart. They know how to make money." The other night I opened what I thought was a container of a block of extra-firm tofu. As I was about to drain the now opened container, I noticed loose pieces of tofu. What the heck? Then, I saw that the container was full of small pieces of tofu. I looked at the wrapper. Extra-firm CUBED tofu!  Again: What the heck?   So much for having fried slices of tofu with roasted Brussels sprouts for dinner. It was time to get creative.  As the Brussels sprouts roasted in the toaster oven, I diced a fragment of orange bell pepper, a handful of browning chives, cilantro, and a bunch of garlic cloves. I also chopped salami slices, which I found in the freezer.  I heated a big glob of bacon fat. Yes, bacon fat. The bell pepper was thrown in first. Two minutes later, the cubed tofu. Stir. Stir. Stir . In went the res

Thug Kitchen is written by Matt Holloway and Michelle Davis, who are 29-year-olds, hence I can cross A book written by someone under 30 off my 2015 Reading Challenge .  If swearing bothers you, walk by this cookbook, because a lot of f-bombs and sh-words are dropped. The title had me open the cover at the bookstore, but it was the novelty of the cussing that drew me into flipping through the book. There was nothing new under the sun for me. I know how to roast garlic, for instance. But, what  impressed me was that the authors offered recipes like the ones I make up and not make again because I can't remember what I did. Maybe I cook like someone under 30. I left the bookstore without the cookbook, but I kept thinking about the intriguing recipes such as ginger-mushroom summer rolls, cauliflower cream pasta,  spicy plantain chips, and lemony red lentil soup. A couple weeks later when I was choosing books online for my birthday gifts, I thought, "Why not?" I needed

Yesterday, I made bread. White bread, to be precise.  I even followed the recipe, almost precisely, which is pretty good for me. I forgot to add the salt, but that's okay. We already finished one loaf. I thought about putting up the Christmas tree yesterday morning, but chose to bake bread and make carrot and leek soup for lunch instead. I had a yen for freshly baked white bread for the past two days.  And, since I wasn't going to find what I wanted in the local grocery stores or bakeries, I might as well knead one to fulfill my need. Yuk, yuk . I don't make bread much anymore. Not that I was ever a bread baker. I just like pounding the dough. Okay, the kneading. Knead, knead. Pound. Pound, Knead.  Easy pounding. Not like the first time I made bread many decades ago. Imagine me, a 20-year-old college girl living in a second-floor apartment in San Francisco's Richmond district. It's late in the evening. Because I'm either stressed or bored, or both, with

The other night, I made the kind of red pasta sauce for which I have been hankering for the longest time. Hurrah! The photo shows the leftovers I ate for breakfast. Getting that "perfect" taste was by accident so I have no idea if I will be able to do it again. Booo! I'm one of those people who likes to read cookbooks but modifies recipes while cooking and doesn't pay attention to how things are being changed. I also rarely measure amounts, and, when I do, I'm eyeballing amounts. That's probably why my chemistry experiments in school usually failed. Ha! on the person who copied my answers. Ingredients I Prepped Slice 1/4" circles out of two long Japanese eggplants Destem a handful of cremini mushrooms and slice them into halves Mince two fist fulls of chives (which is from the Mama's garden) Smash and mince 6 to 9 garlic cloves (assorted sizes of small to medium) Dice a small yellow onion. Slice 1/4" circles out of two basil-mozz

I don't know what got into me. The Husband and I went to the supermarket yesterday afternoon to purchase fixings for split-pea soup for dinner. That meant grab a slice of ham from the meat department and fill a bag with about 2 pounds of split peas from the bin in the produce section. But, then we walked by the fish display. Wild, but previously frozen, Rex sole was on sale for $4.99 per pound. Neither of us ever had it before. Its name intrigued me. About a pound, please, sweet butcher lady. Then I saw the squid. Ooooh. And, the octopus. Double ooooooh . The squid would be a treat for the Mama and for me. The octopus, too, if cooked correctly so it wasn't all rubbery. The Husband doesn't care for either, but he can have 2 pieces of the Rex sole. So, I asked for about a half pound of the squid and a quarter pound of the octopus. As the butcher lady wrapped the items, I spied the locally made sausages. I turned to the Husband. "Shall we get some sausage?"

One of my favorite birthdays was the year I asked for a pizza, five movie rentals, and to be left alone. And, I got what I asked. Pizza is one of those treat foods for me. The first few years that the husband and I were married, we ate a lot of extra-large pizza from this one particular pizzeria. We loved that they delivered. We gained a lot of weight. What kept us from gaining more than a lot was that we moved to a nearby city outside of the pizzeria's delivery radius. Since living with the Mama, pizza has been a now and then food to enjoy. The pizzas sold around here tend to be heavy. I didn't think I'd ever say it, but yeah, too much salt, too much sauce, too much cheese, and too much grease. And, then there's the cost.  Oh, sure, it's cheap if we just wanted pepperoni and cheese. But, that's not the pizza experience for us. We like a pizza loaded with veggies, with the meat as an extra.  Then, in late spring,  our favorite cafe  built an outdoor o

The parents liked fresh meat and they believed it was cheaper to purchase a pig (or cow or chicken), slaughter and butcher the animal,  and freeze the parts for when you wanted to cook. Because the cost of purchasing a pig was high, the parents often bought it with one or more friends. They didn't bring the pig to the butcher though, as part of the pig-buying event was the camaraderie among the men as they slaughtered and butchered the pig in our backyard. A bottle, or two, of whiskey also figured into the festivity. Every part of the pig was used. Everything. For instance, the blood was directly drained from the pig into a pot. The right amount of vinegar was added to the blood and it was beat with a hand mixer until it coagulated into a thick pudding. The blood was used for a pork dish known as dinardaraan, which the Filipinos would call Chocolate Meat as they served it to children or non-Filipinos. Along with the whiskey, Daddy always  served his compadres a meal of the fres