This delicious Thai dish can be made with many different proteins (indeed, on restaurant menus you’ll usually have the choice of chicken, beef, or tofu), but for obvious reasons I prefer
tofu :-). I fry my tofu to make it crispy since I find both the flavor and texture better that way, but some folks apparently prefer soft (heated, but not fried) tofu in this.
| Happy Thanksgiving, everyone. This week we have a guest post from my friend Ginny, who has a super-tasty orange bread to share. |  |
I love pumpkin bread, and if I made a loaf that Sean couldn’t have I’d almost certainly eat the whole thing by myself in just a couple of days. Since this is a really bad idea (:D) I figured
I’d best reinvent it.
| Onion rings are another one of those foods I never really tried as a kid, and was always wary of in college, for no particular reason other than not trying them as a kid. Turns out, though, onion rings are pretty easy to make, and super delicious. 🙂 I’ve yet to make a batch of these that weren’t devoured with gusto in minutes. |  |
This post is actually just an alternative version of the Apple Walnut muffins I posted some time ago. Yeah, there are a few ingredient changes, but the basic procedure is the same.
