Tuesday, November 9, 2010

Chip's lunch: November 8, 2010

This is the first time that Chip packed his whole lunch himself, and took the photo. Of course, he packed up leftovers from the dinner that I prepared, but he still did it himself. This rice is Chip's favorite. It has surpassed his childhood memories of chicken flavored Rice-a-Roni, which I never thought possible. Fried rice with lots of salt and butter...it's hard to beat that!

I breaded the tofu with this seasoning. We don't have it often, and it's a really special treat for Chip. He usually doesn't like peanut flavored stuff, or spicy stuff, and this is both. Tofu has to bake for a really long time to get that nice chewy texture, but it's definitely worth it.

Also, I'd like to take this opportunity to introduce our latest greyhound foster, Gabe Cuda ("Cuda"). He is a baby by retired racer standards, as he broke his leg at 17 months old. Greyhounds typically begin their careers at 18 months, so he has never officially raced (though he did schooling races). He's in some pain from a surgically repaired fracture in his right hock, but we are working on scheduling him to get some of his hardware removed. In the meantime, he is enjoying the fluffy beds in our house, and the companionship of our dog Cal.

And lunch:

Brown rice pilaf, CSA Gold Rush apple, organic Thompson raisins, organic dark chocolate chips, organic dried cranberries, steamed organic broccoli with sea salt, black pepper, and lime, more broccoli, and baked organic spicy peanut tofu.


  1. How do you bake the tofu to get it to the consistency you like?

  2. I bake it at 425* for about an hour. The tofu has to be relatively dry first, too. The less moisture in it, the more chewy it gets (which is good).