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Mon Oct 15 09:28:53 EDT 2018
Slept from eleven to six-thirty. Woke briefly around two.
High of fifty-two and partly cloudy today. Slight rain this morning.
Work:
- Fix php7 ODBC to MS SQL on Firefly
Done.
- Grab new password file
Done.
Brisk twenty-minute walk at lunch.
Blustery.
Leaves plummeting, spinning, cinematically from the trees.
Those bushes that turn very red in the autumn are starting to turn very red.
Saw a blue jay and a seagull.
One of the three or four main branches broke off that squat apple tree at the end of Duffy Street.
Home:
- Check mail for Toyota paperwork
Done, but see below.
- Work on D&D blog
Done.
- Read
Done.
- Go to bed not late
The Toyota paperwork arrived in the mail today — October 15.
Unfortunately, the paperwork says it must be returned by October 10 — five days ago.
Nice.
I guess I'll be calling Toyota tomorrow.
https://www.thekitchn.com/tofu-varieties-whats-the-difference-201345
> From least firm to most firm, the most common types of tofu are silken, soft, medium, firm, extra firm, and super firm.
> "The difference is in how much water is pressed out of the tofu. The more water you press out of it, the firmer it gets. As we make it firmer, with less water content, both the fat and protein go up." Kenny notes that as you move up in firmness, it takes additional time to bake or fry out extra water.
>
> - Soft tofu is the Chinese equivalent of silken tofu. [custard-like]
> - Medium tofu is denser than silken and soft but still delicate […] can work well in gently simmered soups like miso and served cold like hiya yakko.
> - Firm tofu absorbs flavors well and can be stir-fried and pan-fried (how well it will hold together depends on the brand). It's also great crumbled and used in tofu scramble and as a substitute for ricotta cheese. Nguyen suggests using it in simmered dishes and braises like ma po tofu. "It will fall apart, but that's okay," she says.
> - Extra-firm tofu holds its shape well and is excellent for slicing, cubing, and all kinds of frying: pan-frying, stir-frying, deep-frying. It can also be baked, grilled, and crumbled and used like ground meat. Nguyen notes that the more solid the tofu is, the more difficult it can be to infuse with flavor, "so choose your brand and texture based on that," she says.
> - Super-firm tofu is very dense with a high protein content. It won't fall apart […] it can also dry out more quickly if you're baking or grilling with high heat. This tofu is often vacuum-packed rather than sold in a tub. The reason why? Kenny says it's less intimidating to tofu newbies — "it looks more like a package of cheese, you can see what it looks like and even squeeze it."
https://www.delish.com/cooking/a1192/how-to-cook-tofu/
1. Drain and press it. (Put between paper towels, press with something heavy for twenty minutes).
2. Don't marinate with oil. Use citrus or vinegar-based marinades instead. Marinate for thirty minutes.
3. Tossing tofu in cornstarch before cooking helps create a crispy crust.
4. Sear in a very hot pan, using a high temperature oil (i.e., not olive oil, don't let the oil smoke).
Freeze (and thawing?) after draining, pressing, and marinating gives tofu a denser, chewier texture.
https://en.wikipedia.org/wiki/The_Magician%27s_Nephew#Edith_Nesbit
https://en.wikipedia.org/wiki/The_Story_of_the_Treasure_Seekers
> The Story of the Treasure Seekers was the first novel for children by Nesbit; it and her later novels exerted considerable influence on subsequent English children's literature, most notably Arthur Ransome's[citation needed] books and C. S. Lewis'[3] The Chronicles of Narnia. Lewis notes in the first chapter of The Magician's Nephew that the portion of the action of that book that takes place in this world happens at the same time as that of the Treasure Seekers. The American writer Edward Eager was also influenced by this and other Nesbit books, most notably in his Half Magic series, where he mentions the Bastable children and other Nesbit characters as heroes of his characters.[citation needed]
>
> Nesbit's influence on other British and American children's literature rests largely on the following motifs: her protagonists are a set or sets of siblings from a separated or incomplete family who must (or prefer to) amuse themselves alone while on holiday. Through magic or complex imaginative play, the children face perils that they overcome through pluck.[4] Another notable feature is the depiction of the realistic quarrels and faults of the children. Lastly, J.K. Rowling, writer of the Harry Potter series, ranked "E. Nesbit as one of her favorite authors, and The Story of the Treasure Seekers as her favorite of Nesbit's books."[5]
>
> British writer Michael Moorcock later used the character, or at least the name, of Oswald Bastable for the hero and first-person narrator of his trilogy A Nomad of the Time Streams, published from 1971 until 1981, an influence on the nascent genre of steampunk.
Vacuumed, watered plants, took out the trash, wiped down the kitchen and bathroom.
Watched some Netflix.
Read a bit more of the Bob Woodward book.
Servings: grains 4/6, fruit 3/4, vegetables 4/4, dairy 5/2, meat 4/3, nuts 0/0.5
Breakfast: eggs with veggies, pear, carrots, coffee
Lunch: apple, orange, skim milk, carrots, tomato, green tea
Dinner: pizza
150/95
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