I have been trying to keep busy this summer but not with work. Actually, I haven't gotten called much for work. I will probably regret not taking a multi-day job at a certain elementary school, but really, I won't. It wasn't worth the $ I would have earned.My time has been spent walking and doing research to expand my fiber arts equipment arsenal. I could not pass up a deal I came across for a Schacht swift, and one thing led to another, and I ended up with a set of Signature needles (belated Mother's Day gift from the Ds, underwritten by The Help) and a Strauch ball winder. I've also been working on some projects, as projects are the reason why I upgraded my equipment. My cousin from Indiana was here last month, and I gave her some goodies for her and her daughter to use this fall/winter. It was a good reminder that Christmas is 5 1/2 months away, and I will need to have a bunch of gifts ready by then.
It's been a little over a year since KikukatDad has been joining us for dinner several times a week. When he started coming over, I would often try to think of things which I thought he'd like to eat. Sometimes, though, I must admit with guilt, I just make what I want to eat. That's what I did last week. I made salmon tofu salad. To my surprise, and his, KikukatDad liked it. I can tell when he likes something because he will agree to take some home with him. On the rare occasion when I make something outta-this-world good, he tells me he is going to share it with ABetty in Mt. View. That hasn't happened too often this past year, but I vow to get better this year.
Happy early Independence Day! I hope to test out a few more recipes and get farther on some crafting projects. The Aquifer scarf is slow going, but I love seeing the color changes. I'm not sure why I do this to myself, but whenever I get a project off my needles (booties for MamaKeeper), I start another.
click on recipe title for printable recipe
1/8-1/4 lb watercress, optional
10-16 oz bean sprouts (steam in microwave over water for 3 minutes, rinse and cool
1 block regular tofu (about 16 oz), drained on paper towels, cubed
1 tomato, dice
1/4 onion, chopped
1 can (7-8 oz) red salmon, drained and crumbled
2 tbsp oil
1 clove garlic, minced
3 tbsp shoyu
1 stalk green onion, chopped
Layer first 6 ingredients in order given. Cover and chill until ready to serve. In a small saucepan, heat oil and garlic until garlic begins to brown. Remove from heat and carefully add shoyu and green onions. Set aside to cool until serving time. When ready to serve, pour dressing over salad.
And in case you are wondering, that little fleck on the tofu cube is NOT a tomato seed; it is a small flake of salmon.
