There are not many things in my life that I start and don’t finish, but my goal of 100 recipes by Summer Solstice was interrupted by a few life changes: a new baby boy, a new job for my husband and a move to a new city. Maybe next summer solstice I can have that goal accomplished. 🙂
After living in a bit of a daze for the past month, I have not had a great interest in cooking. My friends warned me of this side effect to being a new mom, but I didn’t believe them. I thought to myself: ‘Sure, I’ll just cook with the baby strapped on to me in the baby carrier.’ Problem is, by the time he was 2 weeks old he weighed more than a bag of groceries, and I found it hard to cook while toting that around.
Now that he is mastering the art of taking naps, I have some moments to myself again and I am inspired to continue my blog even though I am no longer in the NW. I splurged on my last visit to Cafe Yumm before leaving Eugene and moving down to Mountain View, California. I tried something new: Tofu Skewers. Wow, what have I been missing!
- tofu cubes and wood skewers
- 1 cup ketchup
- 3 Tbs. Worcestershire sauce
- 1 Tbs. mustard
- 2 Tbs. apple cider vinegar
- 3 Tbs. brown sugar or honey
- 1 Tbs. lemon juice
- grated ginger to taste
Mix all ingredients in a saucepan and bring to a boil. Simmer until thick and use as a barbecue sauce for your tofu skewers. Enjoy!