My half-marathon training started this week. I’m going to run the Silver Comet Half-Marthon for the third time. Originally, I wanted to run a half in Raleigh with my sister, but she’s not trained and I don’t see her keeping up with a training plan during the fall while she’s in school. Kind of a bummer, but at least I can run one at home.
Yesterday, I ran a great 3-mile run. I felt really, really good. I ran the first mile at 5.8mph and the second two at 6.0mph. I love it when I have a really good run. It makes up for all the crappy ones! Tonight, I did speedwork – 5 x 400’s at a 5K pace. I did the speed portions at 6.5 mph which is faster than I’ve ever run a 5K, but it’s the speed that I aspire to run one day. The run wasn’t as good as yesterday, but it was fine.
After dinner, I felt motivated to cook. I have had some tofu in my fridge for a week and a half so I googled tofu recipes and came up with Tofu Parmigiana.
With a side of mushrooms.
Hello cheese! This was very good. It kind of tasted like lasagna. Here’s the original recipe and after, the changes that I made to it.
1/2 cup seasoned bread crumbs
5 tablespoons grated Parmesan cheese
2 teaspoons dried oregano, divided
salt to taste
ground black pepper to taste
1 (12 ounce) package firm tofu
2 tablespoons olive oil
1 (8 ounce) can tomato sauce
1/2 teaspoon dried basil
1 clove garlic, minced
4 ounces shredded mozzarella cheese
1. In a small bowl, combine bread crumbs, 2 tablespoons Parmesan cheese, 1 teaspoon oregano, salt, and
2. Slice tofu into 1/4 inch thick slices, and place in bowl of cold water. One at a time, press tofu slices into crumb mixture, turning to coat all sides.
3. Heat oil in a medium skillet over medium heat. Cook tofu slices until crisp on one side. Drizzle with a bit more olive oil, turn, and brown on the other side.
4. Combine tomato sauce, basil, garlic, and remaining oregano. Place a thin layer of sauce in an 8 inch square baking pan. Arrange tofu slices in the pan. Spoon remaining sauce over tofu. Top with shredded mozzarella and remaining 3 tablespoons Parmesan.
5. Bake at 400 degrees F (205 degrees C) for 20 minutes.
For one, I pressed the tofu for about 15 minutes under a heavy book. Then, I did not put it in water. I felt that was a dumb thing to do. Tofu is wet enough already and it would sort of counteract the fact that I pressed it. Instead of pan-frying the tofu, I baked it for 10 minutes. I can never get the right texture when I try to pan fry tofu, so I didn’t use any oil. I also only used 2 tbsp of parmesan cheese instead of 5.
Sounds like a lot of changes, but they all worked.
So, our room is 90% finished! All we need to do is install a ceiling fan and get some pictures on the wall. Here is the before picture. Please ignore the huge mess.
And here is the after.
Big difference, isn’t it? I feel like it looks like a real master bedroom. Here’s what we did:
• painted the wall Sterling Gray (Behr Premium Paint)
• painted the ceiling
• painted the trim
• took off the old baseboard and installed new ones
• got a new door (not pictured, but our old one broke)
• installed mini blinds and curtains
• bought a new bedroom suite which included bed, mattress, dresser, mirror and two matching nightstands. We also bought matching bedside lamps and a large floor vase.
Definitely a big project, but we really needed it. Thanks, wedding money.