Uphill idealist

Image 'Lucifer' by  Franz Stück, from Bierbaum’s  Franz Stück .        Found at:  Tumbler and at:   Franz von Stuck There are spaces that feel comfortable because we've gotten used to them. Just because we've become accustomed  to them doesn't actually mean that they ever fit at all. They've felt too tight, short, uncomfortable, or like they've been borrowed from someone who didn't want to loan them to you in the first place. But you wear them anyway. Because they are there, or there are no other options or whatever reason makes it bearable at the time. There have been attempts to force a fit, change to fit what is there, and even negotiate for some new duds -  but it just didn't click. That day that it smacked you in face - the "unfittingness" of it all, should have been evidence enough that it was time to take it off for good. Those words, "I can't do this anymore." escaped from your lips, before you had the tim

INGREDIENTS: Fresh Broccoli (in a steam-able bag) Firm Tofu Tandoori Paste Brown Sesame Seeds Red Rice Noodles/Pad Thai Liquid Aminos Olive oil spray Olive Oil I love tofu, but have been hesitant to try it at home. This recipe was quick and turned out great. Not too bad for a first effort. Extra tips: keep the heat steady for the tofu to achieve a crispy exterior for the cubes.Also, be sure to rinse the rice noodles well to avoid them becoming sticky.Steam the broccoli in a microwave. Put water on to boil for the noodles. Cut tofu into cubes, spray pan with non-stick spray, drizzle oil oil in pan, drop a tablespoon of tandoori paste into oil and mix well. Drop tofu into hot oil and spices and cook each side till golden/red (from spices). Add sesame seeds towards end of browning tofu. Add a dash of Soy or Liquid Amino to browned tofu and sesame seeds. When water boils drop in noodles and remove from heat. Let soak for 5-10 minutes, drain and rinse well. Plate noodles, steamed

Tropical Tandoori Carrot Quinoa Soup: I bag frozen Goya tropical veggies.  1 bag baby carrots 8 cups of water 3 tablespoons Garam powder Red/yellow peppers Sun dried tomatoes  1 cup salsa Pepper Tandoori paste to taste Fresh basil Cinnamon Sea salt Olive oil Cream cheese Skim Milk Quinoa cooked Boil Goya veggies, carrots in water and garam powder till tender. Sauté peppers and tomatoes in oil. Cook Quinoa. When veggies and pepper mix are done, purée in food processor till smooth. (Do about 3 cups at a time to get quite smooth.) Mix all blended veggies together with remaining water, one cup of milk and 1/2 cup of cream cheese. Drain quinoa and add mix. Add desired salt, pepper, cinnamon and tandoori paste to taste. Chop fresh basil and add right before serving. Enjoy! Take a moment and check out the video blog of me telling you a little more about this soup. Hopefully, it will bring a little a little warmth your way - no matter if spring has arrived where you live.