I am going to start this blog with a story: The other day, Helen and I went to a friend's swap party, where people bring stuff they don't use any more so that they can share it with their friends (similar to our clothing swaps but with much less shouting and fewer threats of murder). It was excellent, and I was picking up awesome stuff left and right -- stockpots! a new cookbook! a bouncy exercise ball! a cheese planer!
Helen saw my pile and started laughing because despite dividing them up and mixing them with all the other stuff brought to the party by other people, I had managed to pick up all the things that she had brought to the swap (including plucking Helen's old cheese cutter out of a pile of cheese cutters). We could have just skipped the trip and just had Helen drop her stuff at my house. I knew unconsciously that me and these items belonged together -- like Sara and Rufus or Rufus, Daddy and Daddy's crazy voices!
It just underscored that which we already know about our family -- we love all the same things! We love ikea! We love babies! We love preppy, modern clothes!
And we love knowing about what other people are loving!
This blog is designed to enable our family to share with each other the things that you are loving these days, because it is probably a safe bet that the rest of family will love them too.
Did you just get a cute skirt for a dollar? Did you dress Rufus up in a crazy costume? Did you hear a song that made you want to never stop dancing? Did you just make a chocolate cobbler that is to die for? You can share it all here.
So here I will share one of my current favorite things:
I just started making this great stir fry. The ingredients are all stuff I can buy at the vietnamese market near Brian's, it tastes even better as leftovers, it can be ready in 30 minutes (or less) and it costs around $3 to feed two people. It is quickly becoming a staple at my house.
Peanut-Broccoli Stir-fry
Prep Time: 30 minutes
Cook Time: 10 minutes
Stand: 55 minutes
Yield: Makes 6 servings
Ingredients
1 (16-oz.) package firm tofu
2 cups uncooked brown rice
1/2 teaspoon salt
1 1/2 cups vegetable broth (I use chicken bouillons instead -- ps I love bouillon cubes! But you could just use water)
1 tablespoon light brown sugar
2 tablespoons fresh lime juice
2 tablespoons sweet chili sauce
2 tablespoons creamy peanut butter
1 tablespoon lite soy sauce
1 teaspoon grated fresh ginger
1 tablespoon peanut or vegetable oil
1 teaspoon dark sesame oil
2 cups fresh broccoli florets (you can really use any vegetables that you have around the house -- I use broccoli and onions)
1 cup carrot sticks
Preparation
1. Place tofu between 2 flat plates. Weight the top with a heavy can. (Sides of tofu should be bulging slightly but not cracking.) Let stand 45 minutes; discard liquid. Cut tofu into 1/2-inch cubes. (Feel free to skip this step if you are in a rush.)
2. Prepare rice according to package directions, adding 1/2 tsp. salt.
3. Meanwhile, combine vegetable broth and next 7 ingredients in a medium bowl, stirring well. Add tofu, and toss to coat. Let stand 10 minutes. Remove tofu from marinade, reserving marinade.
4. Heat oils in a nonstick skillet or wok over high heat 1 minute. Add tofu, and stir-fry 4 to 5 minutes or until browned. Remove tofu. Add broccoli and carrot sticks; stir-fry 2 minutes. Add reserved marinade, and bring to a boil. Cook, stirring constantly, 10 minutes or until thickened; stir in cooked tofu. Serve over hot cooked rice. Sprinkle with chopped peanuts. Garnish, if desired.
Mary, first of all you are hilarious! Secondly, I love this veggie recipe. I can't wait to try it.
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