It's amazing the amount of crap you can pack into a day really.  When I'm not at work I'm amazed at how the days roll along and what I can do in a day.  I can't always tell you which day of the week it is but who cares if it's a week-day or not.
For example:
You can watch a lot of movies in one day when you're motivated.
You can paint an entire floor of your house.
You can make jam and can it - a lot of it.
You can read an entire book in the right mood.
... Yeah... in 1 day.  That's only the beginning.
I haven't done all of them yet but it doesn't mean I won't.  I won't bore you with the stupid details of my day yesterday but it was one of those 'fit-in-as-much-as-you-can' days.  It's been a heat wave here for a while and it's continuing for another 'while'.  So I cooked as much as I could on the coolest day of the week.  Satisfied.
Now I have more time for movies, books, friends, trees, cool beverages and general lolling.

I am totally fried.  I guess that sleeping in, only having one or maybe two items on my 'to do' list, eating great food and generally not doing anything before noon has kind of caught up with me.  THE hardest thing in the world has been getting up and seeing a 5 or a 6 as the first number on the clock.  I won't lie to you, I thought of calling in sick more than once.  My home studio is back in full force and by Wednesday I was a complete mess.  It was all I could do to get through the week in one piece.
I worked a lot.  I worked out a lot too.  I didn't cook.  Not a thing.  I had some soup in the freezer - Thank God! - and between that and some noodles it got us through.  I didn't even think about cooking.  I felt totally uninspired to cook but it wouldn't have mattered anyway.  I didn't have time to cook.
I've also been kinda tired of meat.  I didn't overdo it during the holidays so I can't really explain it but I'm just hankering veggies... there it is.


So, after coming home from work and really needing to eat (by now the soup is gone) but knowing that I didn't have time before I start job #2, I was overjoyed to find out that I had a last minute cancellation which meant I had an extra hour knocking around.  FOOD!


I can't believe that I haven't posted this recipe before because it really is one of my 'go-to' stir fry recipes.  Most of the time with this stir fry business it's really about Wanda throwing a bunch of veggies into a wok with a bunch of soya sauce and crap and something spicy and... Bob's Yer Uncle.  When it comes to the awesome peanut sauce thing I'm a little better.  My quantities will be totally whack but I'll get all the ingredients... mostly.  I got this recipe idea from my University friend Pam who was my accompanist for a long time (remember I'm a music person here people - classical singer by trade).  Pam was from Saskatchewan and she was Mennonite and totally into Harrowsmith (none of these things are necessarily connected - just so 'ya know).  I got this recipe from her Harrowsmith book (they really are gems) and it's a beautiful thing.


Tofu in Peanut Sauce (adapted slightly from Harrowsmith)

1/2 cup veg stock
1/2 cup peanut butter
1/2 tsp (or more) crushed hot red pepper
2 tbsp honey
5 tbsp soy sauce
1/4 cup red wine vinegar
4 tbsp oil (sesame if possible)
3 tbsp fresh ground ginger
4 cloves garlic, crushed
6 cups (at least) of veggies - assortment of onion, carrot, pepper, broccoli, zucchini... you get the idea
1 lb (about 1 pkg) of firm tofu, cut into smallish chunks

Heat wok over medium heat.   Add in the oil and throw in the veggies (remember the 'throw in' part) and let them cook for a while - 6 or 7 minutes let's say.  Throw in the garlic, ginger and tofu.
In another bowl combine the veg stock, peanut butter, hot red pepper, honey, soy sauce and red wine vinegar.  Whisk together until everything is mixed well.  Pour onto the veggies and let it simmer for about 15 minutes.  Check the tastes and adjust (the heat ;-) if necessary.
This gives you time to get the rice or noodles ready...

Well, it's behind me.  Another birthday has passed.  I celebrated it in style at the new restaurant called 'Earth' here in T.O.  Beautiful meal.  I love that the food is sourced locally, is organic and that waste is kept at a minimum.  They try to use all parts of the animal.  We splashed out with an '04 Barolo - hello!  I have to tell you that it was a whole birthday present in and of itself.  The most beautiful red wine I have ever had BAR NONE.

My friend KT treated me to some goodies from Williams Sonoma that I can't wait to dig into.  We actually dug into the vanilla beans already.  We had to open the container and smell that vanilla bean goodness.  Beautiful.


Then D treated me to these bad boys...


Oh Yeah - now that is Birthday Divadom.  Heavenly.  These earrings are da'Bomb, yes.  As soon as you see something in that light blue bag it just gets your heart racing.  To open it and find these earrings inside... well.  Awesome.  They are like liquid silver.  Yum, I could eat them.  I always know that I love something enough to buy it if I want to eat it.  D treated me like an absolute queen.

Now birthday is over.  I'm only a Diva for a day after all.  It doesn't last for long with me.


I got some tofu in the food box this week and I just had to throw together this stir fry.  Sometimes nothing satisfies me like some firm tofu in some kind of soy sauce thing does.  It's got something to do with how firm tofu feels in my teeth.  I don't know exactly but I needed it this week.  I'm going to be putting this stuff in my lunch kit this week and eating it cold.  Tastes good hot or cold AND it's pretty easy.  Hardest part?  Slicing up the veggies... 10 minutes maybe.


Wanda's tofu stir-fry
serves 6

3 tbsp sesame oil
1 block (about 1 lb) firm tofu, chopped into 1 inch squares
2 small eggplant, sliced into 1 inch rectangles
1 onion, sliced thin
1 green or red pepper, sliced thin
1 small zucchini, julienned
2 large garlic cloves, crushed/minced
4 - 5 tbsp soy sauce
3 tbsp black bean sauce
splash of teriyaki sauce, cider vinegar
2 tbsp brown sugar
crushed red chilli peppers to taste

Seriously, heat a wok over medium heat.  Make sure that it's quite hot.  Throw in the sesame oil.  Add in the veggies and toss well.  Throw in the garlic and toss well.  Add in the tofu and let it cook down a bit with the veggies.

Once the veggies cook down and soften a bit, add in the soy sauce, black bean sauce, teriyaki sauce, cider vinegar and brown sugar.  Mix well.  Throw in some dried chilli peppers to taste.
Eat alone or with rice or noodles or whatever you feel.