So Long, Working Sundays!

Sundays are typically pretty good days. And they are about to get a whole lot better for me!

I am officially done with my “seasonal” gig at Nordstrom this month.

But don’t worry, I am going out with a *bang*. I have killer hours for the last two weeks in March and going to be super busy, especially during out Triple Rewards week, but it’ll be a good way to go out. I do plan on returning to work anniversary sale this summer, assuming we are still living in this area!

Breakfast

I kick started my Sunday with the return of the pancake taco!

2 multigrain pancakes topped with almond butter and banana, eaten in taco form, naturally! Why dirty up a fork?!

And a piece of bacon to round out the meal!

With my daily caffeine.

Lunch

Lately, my Sunday shifts have been 12-4.

With sleeping in a bit, having a later than normal breakfast, and that shift, my eating schedule is a little wonky. I broke around 2:30 for a Glo Bar.

To be honest, this wasn’t as good as they are when they are fresher. This has been sitting in my pantry since I first got them back in October. It was a little bit tougher to chewy, but still good and filling and nutritious! I’m going to have to break down and order more soon. That was the last of them.

When I got home from work around 4:30, I ate a string cheese to hold me off until dinner.

Dinner

I got an early start on dinner since my hunger could not be ignored anymore.

Tonight, I made Tofu au Vin from Eating Well.

Ingredients

• 1 14-ounce package package extra-firm tofu
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon salt, divided
• 1/2 teaspoon freshly ground pepper, divided
• 1 cup frozen pearl onions, thawed
• 2 medium carrots, halved lengthwise and sliced
• 2 cloves garlic, minced
• 1 bay leaf
• 8 ounces mushrooms, sliced
• 2 tablespoons plus 1 teaspoon all-purpose flour
• 2 cups light- to medium-bodied red wine, such as Beaujolais Nouveau, Merlot or Pinot Noir
• 2 teaspoons butter

 

Preparation

1. Drain, rinse and pat tofu dry; cut into 1/2- to 3/4-inch cubes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every 1 to 2 minutes, until golden brown, 7 to 9 minutes total. Transfer the tofu to a shallow dish big enough to fit it in one layer. Sprinkle with vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper; gently toss to combine.
2. Heat the remaining 1 tablespoon oil in the pan over medium heat. Add onions, carrots, garlic and bay leaf; cook, stirring often, until beginning to soften, about 3 minutes. Add mushrooms; cook, stirring, until they release their liquid, 3 to 5 minutes more. Sprinkle the vegetables with flour; stir to coat.
3. Add wine, the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper to the pan and cook, stirring, until the wine has reduced slightly and the sauce has thickened, 4 to 6 minutes more. Return the tofu to the pan, add butter and stir until heated through, 1 to 2 minutes. Remove the bay leaf before serving.

 

To accompany the Tofu au Vin over noodles, I steamed some asparagus.

The tofu was ok. The flavor reminded me sort of a beef burgundy which I presume is made essentially the same way. The pearl onions are something I don’t typically cook with but I rather liked them even though they were really hard to stab with a fork. And I think I’d have rather had larger (and more) carrot chunks. Overall, it was fine.

I sipped wine while I cooked, and finished it with dinner.

And I might have had a tiny bit more afterwards.

And there might be a Turtle in my future.

By the by. We watched 2012 last night and was pleasantly surprised! It was really entertaining!

Tonight, we are watching Tennessee.

And I’ve been catching some Oscar’s fashion on CoCoPerez! My fav so far is Anna Kendrick’s gown!

(Source)

Gorgeous! But I’m partials to pinks and lace!

TTFN

-L4L-