Two Inventions

Mmmmm ... food. Now that I've got a more brain-space available for innovation in the kitchen, you can count on my gustatory experiments finding their way here. Our favourite local organic farmers are back in business this season, so I'm sure plenty of the weird and wonderful veggies from our farm share will make an appearance.

And speaking of local farmers, Speaking of Faith has a great show on The Ethics of Eating that I highly recommend. Listen at the link and let me know what you think, if you do.

For now, though:

1) Yogurt and granola for breakfast just got AMAZINGER with a generous spoonful of ginger marmalade. Zing!

2) This soup got me through the every day of the last week of the semester. Almost as quick as Mr. Noodle but more delicious and nutritious! I'm looking for an equally tasty and speedy but MSG-less alternative to the seasoning packet, so let me know if you have ideas.

• about 3/4 cup mixed raw veggies (if you're really pressed for time like I was, a prepared stir-fry mix from the produce department makes this super quick)
• about 1/3 cup tofu, cubed
• one Thai Kitchen Lemongrass & Chili rice noodle package
• about 1 1/2 cups water

When I make this at home I stir-fry the veggies and tofu briefly, but it's still good without that step. The best thing about this soup is that even when I didn't have access to a working microwave, boiling water from the cafeteria was enough to cook the thin rice noodles. I like the veggies still crunchy, so it's all good.

Hmmmm ... time for elevensies, I think.