I keep calling it that. I know it’s an Instant…
Doesn’t it? When it’s 3:00 a.m., and the world is sleeping, and you’re laying in bed, staring at the ceiling, willing yourself to fall asleep, thinking, “I’m going to be exhausted at work tomorrow.” Seriously, it’s the best.
The good thing about insomnia is that sometimes the middle of the night is the perfect time to write. And so, here I am!
I’m thinking it’s time for more baking around here… what with me declaring it autumn and all. And maybe some simple old recipes, like my mom’s chicken spaghetti (What’s in that, Mom? All I remember is Rotel and Velveeta.) or chili beans or green enchiladas.
We had this lovely dinner a few nights ago… I love it when I come across old recipes that I’ve forgotten about! This is one of my favorite ways to cook tofu (though I seem to have forgotten the sriracha sauce this time), and somehow it had slipped out of my memory until last week. It’s so sweet and toothsome and tasty.
I served it with a cherry tomato salad, which is super simple to make… just toss some halved cherry tomatoes with a bit of sesame oil, soy sauce and chopped cilantro (another Bittman idea). That’s it! The flavors actually remind me of the poke we had in Hawaii, and it was a perfect side dish for the tofu.
In other news, I’m awake! At 3:00 a.m.! Yay!
Sweet dreams, internets.