>The migraine lasted until Tuesday night, gave me a day off yesterday to enjoy with my friend Corrie who was up from Melbourne and made a reappearance late this afternoon. It has been medicated into submission – now that I can keep the meds down long enough for them to do some good
Corrie and I spent yesterday working on a quilt I’m helping her with, and then I got stuck into the commission quilt with the cranes. There was much Mozart, Bach, and some Vivaldi.
Dinner was my world famous vegan pumpkin and sweet potato risotto [ pinched from Donna Hay by way of the Phillip Island Quilters, and friend Beryl, and modified at each step ]
Once David went to bed, there was Jane Eyre and a modicum of needle/ hook manipulation:
she – Corrie, not Jane Eyre – doing the second of a pair of lace shawls for her friend’s twin grandbabies, and moi on the brain-dead post-migraine bag crocheting and general pottering around.
Corrie was introduced to my equally world famous scrambled tofu for brekkie – she being newly vegan and in search of easy, tasty recipes – and I suspect it will be on the menu at her place from now on, along with the risotto, judging from the positive reaction.
ETA – Recipe follows at end of post
Thus fortified, we hied ourselves hither to Daylesford where more than a few Corrie purchases were enabled at Purl’s Palace, Kabuki and InspireU2shine and okay, yes, a couple of my own
Friends were encountered [ Hi Jodi, Hi Kath ] but sadly not photographed
and a fabulous lunch consumed at the Himalaya Bakery
more shopping back in Castlemaine, at Habadash and then Corrie was on the train back to Melbourne.
I have a gazillion things to show you, a couple of great books to talk about and it’s all going to have to wait for tomorrow because my head is at that fuzzy half asleep post migraine stage so I’ll leave all the rest
and because Mia asked:
300grams [ 12oz or so ] Firm tofu – drain and crumble with fingers
1/2 onion or chopped chives, spring onions, scallions
temari or soy sauce
heat a tablespoon or so of light olive oil in a wok or frypan
gently fry minced garlic – anywhere from a teaspoon to a tablespoon depending on taste
add 1/2 finely chopped /sliced or diced onion [ or add chopped chives later ]
1 teaspoon or so of tumeric – you can also add chilli if you like
**at this point pop your bread in the toaster**
dump in the drained crumbled tofu
liberal dusting of cracked black pepper
stir and gently heat through for a minute or two
add a good glug of soy or temari sauce
serve on toast
for a light lunch, add frozen peas and /or corn