Today, I skipped a science lab for the first time. Ever.
Keep in mind I have taken General Chemistry I & II, Cell Biology and Microbiology. And I have never skipped. Until.. now.
There is a little trio of us in our Organic Chemistry class, and the other girl had strep and left. So, I’m sitting in the hall on the floor with the guy and I look at him and say, “We should skip. But only if you convince me.” He convinced me. Then we ended up standing in the parking lot for 10 minutes trying to figure out what to do… Clearly we’re not used to this.
So, I dragged him to Whole Foods and this local farmer’s market with me. We learned about the slaughtering timeframe of the farmer’s market owner (apparently cow carcasses hang for 4 days and chickens hang for 1… yumm), and I just kept my mouth shut about being a vegetarian and simply smiled and nodded. Much more informative than whatever crazy lab we were supposed to be doing that takes 45 minutes just for the reaction.
He also got a free bottle of kefir at Whole Foods. Sounds like a win-win situation to me. Learning about meat and free strawberry deliciousness? Definitely trumps labs and studying.
So… tofu, anyone? I’m finally figuring out how to make tasty tofu. This is the first time I’ve ever fried something! Never thought I’d see the day or say those words. But, it turned out really well. Except for the clean up part. I didn’t know we had a splatter grease catcher thing and so my mom kindly showed me afterwards where that guy lives. And how to use it. I attempted to clean up but had to rush to class and she was left with the aftermath. She is quite loving.
From Family Kitchen
1/2 package tofu, drained, pressed and cut into triangles
1/8 c olive oil
2 tsp agave syrup
1 tsp nutritional yeast
1. Heat olive oil in skillet on medium-high heat. Drop tofu onto pan and allow to cook for a few minutes. Sprinkle pepper and drizzle agave on tofu.
2. Rotate tofu to allow all sides to become crispy.
3. About 30 seconds before removing from heat, sprinkle nutritional yeast on tofu.