this one). It was fantastic. Not quite as early as I would have liked. I guess I did ok, given that I only started pressing the tofu at 5pm (and we ate at 7.30pm). Ideally the pressing and marinating of the tofu bacon should take hours but I take shortcuts here.
- I am really enjoying watching Puberty Blues. I think I read the book but can't quite remember. It was seen as x-rated when I was at school. The tv show brings back memories. I remember the Big M girls (I had a Big M beach bag), watching Storm Boy at the cinema (a friend of a friend had seen Greg Rowe somewhere and said he was really stuck up) and slang like 'dobbing', 'root' and 'mole' being in common parlance in my school playground (more that I would have liked).
Not all is perfect in the tv series. I have noticed a couple of anachronisms. Tonight's episode is that it showed a mother going through the Australian Women's Weekly Children's Birthday Cake Book. The series is set in the 1970s and the book was published in 1980.
- Today we went into a fruit and veg shop where I apologised for Sylvia sampling the grapes. I offered money. Instead the "payer", as Sylvia likes to call the cashier, very kindly gave her a small bunch of grapes and waved away my offers to pay.
- I have seen a couple of interesting articles on veg*nism lately. Soy versus dairy: what's the footprint of milk? (in The Conversation, 28 August 2012) and Food shortages could force world into vegetarianism, warn scientists (The Guardian, 26 August 2012).
Previously on Green Gourmet Giraffe:
One year ago: Coconut brittle, leftovers and a week of eats
Two years ago: Taste of Melbourne: on a sugar high
Three years ago: Accidental Plastic Tart
Five years ago: WTSIM ... Beggars Burgers
Facon and spinach muffins
Adapted from Food Ideas June 2006 via taste.com.au
2-3 teaspoons olive oil, or as required
1 brown onion, finely chopped
1/3 batch of tofu bacon, chopped
120g baby spinach, finely chopped
1/2 cup grated tasty cheese (I used my vegan cheese)
2 1/2 cups self-raising flour
1 egg, lightly beaten
1 1/4 cups milk (I used soy)
1/3 cup vegetable oil
freshly ground black pepper
Preheat oven to 180 C (350 F). Grease a 12 hole muffin tin. (I also cut little rounds out of baking paper to line the bottom of each muffin hole because my muffins usually either stick to the bottom if I don't use muffin papers or they stick to the muffin papers - this was a great compromise.)
Fry onion in 1 tsp olive oil (or more) for about 10 minutes until golden brown and cooked. Fry the tofu bacon in remaining oil (I used 1 tsp and then added more oil while it was frying) until crispy and brown. Remove from heat. Add spinach and cheese. (They don't need to wilt/melt, they are just then easy to add together.)
Meanwhile mix flour, egg, milk, and oil to make a stiff batter. Gently stir in tofu and onion mixture. Spoon into prepared muffin tins. Mine were really full but they don't rise too much. Bake for 20-30 minutes until golden brown and a skewer comes out cleanly when inserted in a muffin. (I did 30 minutes.)
On the stereo:
The Sound of the Smiths