spring musings — a simple island life

Since the pandemic started, like everyone else, most of our meals have been home cooked. Even as things open up we are still eating that way and enjoying it very much. Most of our lunches are assembled bowls. I’ll make a number of simple different proteins and vegetables, mostly by roasting them on a sheet pan and then combine them throughout the week in whatever combination I’m in the mood for. The key is having several dressings to keep the variety interesting. The basic formula for the bowl is some grains, topped with veges (cooked and raw), protein, nuts or seeds, dressing. Love & Lemons has lots of delicious dressing recipes. A few of my favorites are the Tahini Lemon Dressing, Green Goddess, & Easy Peanut Sauce. We eat a lot of tofu and one of the ways to add flavor to the tofu is to press it, which takes out some of the water. Then when I saute or bake it, it absorbs the flavor of the seasonings much more. I used to wrap it in a hand towel and then perilously stack pans or my tea kettle on top of it, hoping the wobbly stack wouldn’t fall down. So I purchased this tofu press which is so much simpler. I’m not a big fan of buying kitchen gadgets that I rarely use, so this is great if tofu is a regular food item for you, but otherwise the first method works fine.

Lastly, how are you feeling? My off time has been more frequent lately. It’s typically twice a day in the late morning and mid afternoon. I’ve been experimenting with altering my food schedule, activities, etc. to see if anything helps before I add or increase my medications, so we’ll see how that goes. I hope you enjoy the rest of your day. ?

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