karmakurma

 I won the Make: Online contest sponsored by Extech and scored an EX540. The 540 has some sweet specifications, and I'm looking forward to using it in my debugging ventures with my microprocessor projects. Thank you, Extech, and thank you, Make!

( Warning! Motorbike photographs ahead! )

Ingredients:

• 1 block extra firm tofu
• 2 cups carrot ginger soup (or make your own by pureeing 1.5 cups shredded carrots and half a teaspoon of ginger paste with 1 cup of water in the blender)
• 1/4 cup pine nuts

Drain the water from the tofu (lightly dab with a paper towel) and slice into squares (rectangles will do too) with a thickness of about 1/2 a centimeter. You should get about 16 squares from one block of tofu. Spray a baking pan with non-stick cooking spray. Cover the bottom and sides of the pan with aluminum foil (Makes for easy clean-up). Spray some non-stick cooking spray on the foil and gently arrange the tofu squares on the foil. Pour the carrot ginger puree on top of the tofu squares. You should use just enough puree to drown the tofu squares. Sprinkle the pine nuts on top, and sprinkle a little salt to taste (I also like to sprinkle some chilly flakes for some heat). Bake in a pre-heated oven at 350 F for about 90 minutes, or till the puree is fully baked into the tofu squares. Plate and garnish with some julienned carrot slices and dried herbs.

Nutrition information

• 1 Block extra firm tofu - 400 calories / 10 grams of carb.
• 2 cups Trader Joe’s carrot ginger soup - 140 calories / 32 grams of carb.
• 1/4 cup pine nuts - 190 calories /5 grams of carb.

16 servings (pieces) - 730 calories / 47 grams of carb.

Suggested serving - 4 pieces - 182.5 calories / 12 grams of carb.

You can reduce some of the calories by making your own carrot ginger puree.

I made one of those unplanned and spontaneous visits to Thailand a few summers ago. I wanted to soak up the culture, and also sample the cuisine, with an emphasis on food from street vendors and local markets. I was in love hook, line and sinker with the primary ingredients of thai cuisine: coconut milk, kafir lime leaves, galangal, lemongrass and basil. On landing in Suvarnabhoomi Airport on a typical sultry summer night, I headed to the hotel and dumped my stock of slide film in the refrigerator. Heat can do a number on film, sometimes rendering them useless.

The next day, I headed to the local markets by the river. These markets by the river are beehives of activity.

 

When it comes to the Bass guitar, there is God, and then there's Victor Vooten. Click on the photograph for more pictures from the Flecktones concert.

'Nuff said.