Fine White Powder

No, not crack. Snow. Lots and lots and lots and lots and lots of it. No busses today, the whole district is like 'whaaa…?'

On the plus, I made grilled cheese a new way (for me) today and it turned out really well. And I put supper into the crockpot at 1000h, so it'll be nice and ready when I come home from work again in a few hours. (I worked 0730-0930, now I'll do 1530-1730.) Supper ready means I actually will eat it, because it contains neither meat, leftovers or soggy unknown ingredients. I made it 100% today. 

Soooo…I shall share with you the recipe! (Remember that this is all approximate amounts!)

Mahara's Tofu Mac-and-Cheese

1 large can diced tomatos

handful garlic

half block finely diced firm tofu (about two cups…?)

three fistfuls medium spiral egg noodles

two fistfuls stretchy shredded mozza cheese

So, there's two methods—frying pan and crockpot. I've not actually eaten the crockpot way yet, but I'll include it because I'm pretty sure it'll work!

FRYING PAN

Squeeze juice out from tomato can into pan, cook tofu in liquid and garlic, low heat, for 10 minutes. Add tomatos, any spices. Simmer for another ten minutes.

Toss in noodles and half of cheese. Stir, simmer five minutes.

Right before serving, add remaining cheese, mix, and eat. Add more cheese/parmesan for garnish.

Should serve two/three, depending on portion size.

CROCKPOT

Put entire contents of tomato can, garlic, and tofu into crockpot. Simmer on low for the workday.

Half hour-fifteen minutes (not quite sure yet…), add cheese and noodles. Stir, re-cover and simmer on high until serving.

Retain some cheese/parmesan for garnish.

Serves two/three.

Also, today I added some parmesan into the mix before I put it on for the day—because I love cheese. My large crockpot can hold enough for me to double this, and I'm thinking maybe triple, depending on how the cheese and noodles affect the volume. I'll let you know!

Enjoy!