It's been in the 60s and 70s in Boston: 76 a couple days ago, which shattered the record for the earliest that temperature has been reached in the year. #globalclimatechaos?
With the warmer weather, I'm beginning to move away from the soups, stews, and chilis I've been making (despite how mild the winter was.)
This is an Asian tofu salad, with blanched Chinese spinach, other Asian greens (I forget which I picked up), scallion ribbons, soba noodles, and carrots.
The dressing was also the marinade for the baked tofu, which was more or less just randomly pulling things out of the fridge and shelves, and putting them in the blender: apple cider vinegar, the liquid from pepperoncinis, pickle juice, mustard, soy sauce, tahini, white miso paste, canola oil, sesame oil, garlic powder, ginger powder, lime juice. Kinda random, but it worked out well. Having a rocket powered blender helps.
Today is looking like bike rides.
Hello spring!
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