Gearing up for Sunday’s strawberry brunch, so dinner tonight was a bit of an afterthought.
Still, even an afterthought can be well-thought.
Soy tempeh, cubed, fried, seasoned with Chinese black beans and chile paste and a little soy sauce, over a bowl of fresh spinach.
It was fab.
Right now I’m waiting for my batch of granola to be ready to come out of the oven. Smells fantastico. Oats, wheat, barley, rye, triticale, almonds, pecans, agave syrup, maple syrup, a little oil, a little salt, and a blend of cinnamon, clove, allspice, mace, and nutmeg. Kinda like the topping of an apple crisp.
