Hooray for a good day at work! I was able to get away from my desk for a little while and work with the public, which I’ll admit can either be really fulfilling for me or really frustrating. Luckily, it was fulfilling. It was nice to get away from my desk too.
Breakfast this morning was Eggo fiber plus calcium frozen waffles and a coffee. My coffee tasted excellent and I think the trick is sticking to Starbucks coffee when I make it at home. I really have only found a few other brands that even come close in flavor. I know some people don’t like Starbucks and think it tastes burnt. I also like Peet’s coffee, which is based in California, but you can find their beans at the Fresh Market. That’s the strong coffee that got me through grad school!
At work, I snacked on a banana because I had wanted to eat it for breakfast, but knew it wouldn’t fit in my little tummy so I chose to eat it around 10 a.m. with some raw almonds.
Lunch was a Bruschetta Boca burger on an Arnold’s Thin, an apple and two peanut butter girl scout cookies.
After work, I went straight to the Metro Market grocery store in downtown Milwaukee and picked up some ingredients for my dinner.
I made beer battered tofu for dinner using New Belgium Mothership Wit beer and Bob’s Mill cornmeal.
I literally came up with the idea for beer battered tofu as I laid in bed the other night, thinking of what I could make for another New Belgium beer recipe. This recipe is one that I didn’t create on my own, but had to adapt from here. Like the person who posted this recipe, I don’t like fish, so that is why I wanted to make beer battered tofu.
* 1 (16 ounce) package of drained firm tofu (firm works well, but extra firm will make it easier to handle) or 1 (16 ounce) package extra firm tofu (firm works well, but extra firm will make it easier to handle)
* 1 (12 ounce) can cheap beer
* 1 1/2 cups flour (I used whole wheat, but regular white works too)
* 1 cup cornmeal
* 1 tablespoon paprika
* 1 tablespoon garlic pepper seasoning
* 1 tablespoon parsley
* 1/4 teaspoon salt
* 1/2 teaspoon garlic powder
* 3/4 cup canola oil
* tartar sauce or sweet chili sauce
Prep Time: 10 mins
Total Time: 30 mins
1. Mix beer and flour in a bowl until you have a thin batter. Sometimes this uses more or less flour. Just adjust until it looks like a thin pancake batter.
2. In a second bowl, mix remaining 6 ingredients.
3. Cut tofu into 1/4 inch thick slices. I got about 10 or 12. Place slices on 1 piece of paper towel then place a couple of paper towels on top of the slices and pat to dry a little.
4. Heat oil in heavy skillet or cast iron pan until one drop of water splashed in spits around the pan.
5. Carefully dip slices of tofu in beer batter shaking off the excess. Place in cornmeal mixture and tap each side to get coating to stick.
6. Place in hot oil and fry until golden about 3 minutes each side. Remove from pan and place on paper towels to drain.
7. Serve with tartar sauce or sweet chili sauce.
It tasted yummy and was oh so appropriate for this week’s British fever with the royal wedding. I seriously LOVE tartar sauce and it’s such a shame I don’t eat fish to enjoy it more often. I even dip french fries into it when Craig gets fish and chips at a restaurant.
Since my stomach has still been acting up, I felt really full after eating tonight, but dragged myself to the gym. I was excited to workout, but my body didn’t feel the same way. I was bloated and my legs felt so heavy when running on the treadmill. I cranked out 2.0 miles exactly and walked for a warmup and cool down, so I did a total of 24 minutes. I also lifted a few weights, including free.
Once I got home from the gym, I had to meditate right away and here I am blogging late tonight, around 9, so it’s off to relax a bit and then get ready for bed.
If you use WordPress–be aware that they must have changed something because I just noticed that my “allow comments” button wasn’t checked like it usually is automatically. Ever since they adding this “writing helper” widget at the bottom of my post, it must have changed something.