Today was one of those dreamy, theoretical days. I have them in all parts of my life, and you do too. Where you draw up your attack plan for a long term goal, like writing your marathon training program on your google calendar (Or just copying Portland Fit’s marathon training plan onto your google calendar). Or, when you start planning a vacation that’s going to take saving up some money, but also planning out all of the logistics for your trip. Or when you have an awesome 90 minute meeting with your boss about your project at work and instead of just going over the stuff you’ve done in the past, you end up scheming and laying out all of the milestone experiments for your next paper…. Yeah… It was a pretty good science day.
Despite being a good science day, as soon as that meeting was over, I packed it up and headed home! I’ve got cookin’ and cleanin’ to do!
The cleaning and laundry mentioned above are in preparation for having a house guest this weekend… well, for one night before we drive up to BOSTON, baby! My good friend Eric is flying in from Portland to run the Boston Marathon next Monday. I might be more excited about it than he is. Given this excitement, you can expect a Boston weekend re-cap sometime next week.
The cooking is part of my quest to expand my weeknight dinner repertoire. Tonight, it was “Sauteed Spinach and Tomatoes with
Paneer Tofu” Why’d I sub cubes of extra firm tofu for the paneer? 1. I’m Lactarded. 2. I wanted to add some lean protein to the dish. 3. I did not want to make paneer. So, even with the tofu (upping my PNW cred, here) and not the paneer, the dish turned out very well. It was also very fast! 20 minutes from start to finish. I used a bag of frozen, chopped spinach instead of the fresh stuff and a can of San Marzano chopped tomatoes. Easier than pie.
It totally tastes better than it looks!
And just to prove to you that I don’t take horrible pictures of food, this is what it looks like in the cookbook when it’s been food styled.
I’m excited about what the future has in store. In the lab, for my ethnic cooking skills, and for this weekend with friends and being surrounded by my people, the marathon-lovers of the world.