Tally and I went on a trip.
We've been friends since 6th grade, but the only time we traveled together was for swim meets, 7th grade swim camp and 8th grade horse camp, so it was time to test our adult friendship.
Lessons learned:
Boston is super cold.
Don't take the Megabus during rush hour on a three day weekend Friday.
Just don't take the Megabus.
The "T" is super confusing.
When flying with Tally, get to the airport at least 3 hours before boarding, or she will freak out.
The second half of the Freedom Trail? Not really worth it.
Tally is a sport when I drag her to experimental theatre pieces that are naked.
Things we did:
Tally's first gay club
The outside at least.
Hungover trips to the science museum.
Lots of brewery tours.
Did you know that beer is super cheap in MA?
Being super historical.
Tall people are not made for Mega Buses.
Things we ate:
Free Cheese!
Super fancy cocktails
Tally's first pizza in the subway
Tally's reaction when I tried to teach her the art of folding pizza.
Tally and Carly made cupcakes!
I made a mess.
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Eating a Boston Cream doughnut in Boston at the start of the Freedom Trail. It doesn't get more American than that.
Isn't that @awpz from twitter?
Pho + Sriracha = true love
Last night on the East Coast Indian food.
And then I went to Juneau and Tally went to the Bahamas.
There will be a semi-Juneau post soon.
I'm sensing a trend in my posts. I blog about how much I miss a various meat product and then I try to recreate that with vegetables, tofu, seitan or tempeh. And also ignore the needling comments about how eating meat again would make everything much easier.
Usually these experiments fail, but this "chicken" salad is a winner!
It should be noted though, the only reason why I like chicken and egg salad is because of the mayo, and this has that!
Winner Winner "chikin" dinner!
Tofu Salad (From The Moosewood)
1 cake firm tofu
1 tbsp olive oil
2 tsp Braggs Amino's
1 1/2 tsp fresh lemon juice
3 tbsp white miso
3 tbsp tahini
1/3 c mayo
2 tbsp Dijon Mustard
1 1/2 c carrots- peeled and grated
1 1/2c red bell pepper- dices
1 1/2 c celery- diced
1/3 c green onion- chopped
1 tbsp fresh dill
salt and pepper to taste
- Crumble the tofu (it helps if it's been frozen and then thawed). Heat oil in a skillet over medium high heat. Cook the tofu, stirring constantly, until dry, about 5 minutes. Stir in the soy sauce and lemon juice and cook for 1 minute. Remove from heat and let cool for 10 minutes.
Someone got Instagram...
-Whisk the miso, tahini, mayo and mustard in a bowl. Add carrots, bell peppers, celery, scallions, herbs and tofu. Let sit and get juicy for 15 minutes. Season with salt and pepper.
-Try not to eat it all at once, it's supposed to last for a weeks worth of meals.
Right before my Spotify (now it's just like Pandora..epic fail) trial ran out, I listened to Citizen Cope's newest album, One Lovely Day
I vividly remember my first (and only) Citizen Cope concert. It was at WWU, everyone was embracing the dreadlocks and expressing themselves through the hippy bump and grind. I couldn't dance (still can't), wasn't brave enough to dread my hair and remember being appalled and scandalized that people were smoking INSIDE!
I wasn't much fun in college.
So his new album shows that he has aged into the urban folk category. It's pure, updated Americana, a mesh of RnB, acoustic, blues and folk. It's a little slower, more laid back and more complex sounding than his earlier stuff. One Lovely Day now solidly rockets Citizen Cope into into the DSSJ category (ask Val what that means).
It's a good summer album, it's perfect for grilling on a deck, rocking the day drunk and experimenting with your own hippy bump and grind. I may not have gotten better at dancing, but I've learned the art of not giving a damn.
