Thursday. Bigfoot documentary.
Friday. Spend 20 minutes debating which color spray roses to buy from Whole Foods. Buy curly willow branches instead. A couple shots of whisky and a jumbo slice of cheese pizza at 2 am.
Saturday. Falafel and a walk through the soft, moody drizzle to an art museum. Sit in reverence in the Rothko Room. A rich conversation about Pierre Bonnard’s “The Palm.” Return home to bake scones and paint.
Sunday. Yoga in the morning. 3 handstands! 3 pincha mayurasanas! 3 headstands! I stare upsidedown at a man across from me with a thick Amish-like beard and a bald head. He’s smiling, but upsidedown it looks like a frown. Make tofu salad and eat a lot of clementines. Get lost trying to find marble ruins in Rock Creek Park. Talk to two boys who know a lot more about those ruins than we do. One of these kids is barefoot. There is snow on the ground.
tofu salad sandwich
adapted from Deborah Madison’s The Greens Cookbook
package of firm tofu
5 T bell pepper, finely diced
5 T celery, finely diced
3 T scallions or red onion, minced
2 T herbs, finely chopped if using fresh (I used fresh tarragon, dried parsley, dried dill, and dried thyme)
2 T relish (or chopped sour pickles or capers)
2 T peppadews, finely diced
1/2 cup mayo
mustard to taste
s & p
splash of red wine vinegar or sherry vinegar
other ingredients as desired (finely chopped carrot or olives, for example)
Rinse the tofu in cool water. To dry and crumble the tofu, place it in a clean kitchen towel, gather the corners together, and twist the towel until all the water has been squeezed out. Put the tofu in a bowl with everything else and mix it up with a fork. Season with s & p, a splash of vinegar, and more mustard to taste. Although the taste may be bland at first, the flavors of the herbs and vegetables will strengthen and gradually permeate the salad as it sits. If possible, let sit for at least half an hour before using.
Eat the salad with a side of greens or, if you’re like me, on a fat onion kaiser roll with lettuce and a hunk of tomato.