
We met some new neighbors at the house today - who seem very nice. They gave us a little bit of a "scoop" on the neighborhood... like plowing info., and they also informed us that there is an area behind our house (I can't remember what he called it) but the deer like to hang out there to eat and sleep. Also, there are some old logging roads that you can hike on that lead to pretty cool views. There is a river not too far from where we live which may be nice for kayaking, or just taking a nice walk around. Ahhh...spring.
Well, we're closing in on moving day. This weekend we will be busy packing up boxes. Our actual move-in date is the 31st. Tomorrow we will be at the new house briefly while we wait for our appliances to be delivered, then back to packing.
I do have a small dilemma with moving out to the country. I'm not exactly sure what the fate of my blog will be, since our internet options are very limited. If we can't get high-speed (which we are not exactly sure of yet), then dial-up may be our only option for awhile. One of the companies that sets up satellite service is too overwhelmed to return phone calls right now. I don't know if you can even maintain a blog with dial-up. My posts will be few and far between if they take four days to upload! : ) So, I guess we will see what happens. Hopefully I can still blog, because I do really enjoy it. I will keep everyone posted.
We have made these tasty fajitas a part of our regular dinner rotation, so I thought I would share the recipe. This is a twist on a recipe from The Moosewood Collective. They are quite delicious. I would love it if anyone would like to share one of their favorite recipes as well.
1 cake firm tofu (16 ounces) (don't be scared)
1 zucchini
1 onion
1 red bell pepper
2 garlic cloves, minced or pressed
2 T olive oil
1 t salt and any of your favorite spices
Refried beans
Tortillas
Preheat the oven to 425.
Cut the tofu into 1/2-inch strips. Cut the zucchini in half lengthwise, and slice the halves lengthwise into 1/2-inch strips, and cut the strips crosswise into 3-inch lengths. Cut the onion into 1/2-inch thick slices. Cut the pepper in half. Remove the seeds, and cut into 1/2-inch thick strips.
In a large bowl, lightly toss the tofu, zucchini, onions, and peppers with the garlic, oil, salt and spices. (I like to use Jane's Crazy Mixed Up Salt and Pepper, and Tony Chachere's Original Blend). Spread in an even layer on a baking sheet. Roast in the oven for 25 to 30 minutes, until the vegetables are tender and browned.
Warm the refried beans, place the desired amount of beans in your favorite tortilla followed by the fajita mixture and top with salsa and sour cream.
Tofu recommendations:
Small Planet Tofu http://www.smallplanettofu.com/
Soyboy bulk tofu http://www.soyboy.com/best.htm
Labels: Wine
I went to spinning class for the second time today. I learned that last week's instructor was a sub. Today I met Ken, who typically teaches the Saturday class, and is a huge bluegrass fan. Bonus for me, as I am also a huge bluegrass fan. So, today we got to spin to all kinds of bluegrass and some Tom Petty. It was really, really fun!! Ken's class is a bit more challenging, but I'll definitely be going back next week. After spinning class I was in a silly mood so I made some snow angels in our yard.
We stopped by the house today, and I posted a few more pictures on my photo link. Things are coming along nicely. Only a couple more weeks before we can move in.
Hope everyone is well, and enjoying the weekend!!








