Thanskgiving Pics

Here are Thanksgiving food pictures! Which was awesome, by the way. Though I think I liked making it all more than Elizabeth did....

The cranberries as they were cooking. They were too pretty not to photograph.

The cranberry sauce once it was finished: whole-berry cranberry sauce with cranberries and a Granny Smith apple.

Buttermilk oatmeal bread with spinach and red pepper dip, the cranberry sauce, and stuffed mushrooms. All of the things that were my contribution to dinner.

The dinner rolls, roasted green beans, made from the Moosewood recipe, and spanakopita, also made from the Moosewood recipe.

Elizabeth, posing as she takes the first carving-- excuse me, cut-- of spanakopita. The flash was accidentally still on, so ignore the strange lighting.

Elizabeth, who requires no explanation.

Buttermilk Spice Cake w/ Cream Cheese Frosting

Now, provided that Elizabeth doesn't, for some mysterious reason, check this from work (unlikely), she and Aaron will have a pleasant surprise when they get back: two-layer buttermilk spice cake with cream cheese frosting that was mixed with a small amount of cinnamon sugar, recipe from the Moosewood Dessert Cookbook.

College and Bento

Officially accepted at, signed up at, and registered for classes at TC3. I will be taking Cultural Anthropology, Approaches to Literature, Introduction to Poetry, Beginning Algebra, and Principles of Biology. Hopefully the workload isn't too difficult. Now I have a blessed amount of NOTHING to do, which is awesome, and Elizabeth has vacation for the next week-- we're going to Seabreeze Amusement Park in Rochester!!!

I made a bento a couple of days ago too: you'll note the heart sandwiches and the bunny deviled egg-- though the picture came out a bit blurry. The entire bento was a hummus and pepper jack cheese sandwich, some cherry tomatoes, a deviled egg, and on the level not shown vanilla yogurt and applesauce with extra cinnamon. This has been the first bento that I've been able to take a picture of, so I'm very pleased.

Peach-Marinated Tofu

I made dinner for Elizabeth and Aaron (and me!) tonight. I made a very good Confetti Rice from the Vegetarian Times and also made a marinated tofu, whose recipe I invented and made as follows:

Peach Marinade (for Tofu)

1/2 cup maple syrup
1/4 cup rice vinegar
3 tbs peach jam

Heat maple syrup and rice vinegar in microwave for about thirty seconds or until warm. Stir in peach jam.


Peach-Marinated Tofu

Slice tofu horizontally, then vertically into several slices. Place in a large baking pan and pour half of glaze (see above) over tofu. Refrigerate for at least an hour, preferably more, turning occasionally.

When ready to cook, add a tablespoon of olive oil into a pan and the rest of the glaze. Heat for five minutes, then add tofu to the pan. Cook for 10-20 minutes as desired, stirring often.