Recap Day 6: In Which I Discover There's An App For That

So here I am giving mobile blogging another try and so far this seems to be working. If your interested it's Blogwriter and I am trying the free Lite version to make sure it's compatible before shelling out any bucks. The fact the developers even let you do that gives them gold stars in my book. Assuming all goes well I will upgrade and be able to add the pics mobilely as well, for now expect some edited pics later.

Now for the pledge progress, last night was easy. No plans other than dinner and watching our latest Netflix. As previously mentioned the menu was Hot Sauce Glazed Tempeh recipe found here Veganomicon by Isa Chandra Moscowitz and Terry Hope Romero. Tostones and Brazilian Kale (yes I am still cooking Viva Vegan). I have written about tofu prep before and will briefly go into how to tackle tempeh now.

Tempeh is another classic Asian ingredient. It is Indonesian in origin and is basically a fermented soy or other grain cake. Some find it a tad bitter so it is recommended you either steam it or simmer it for 10 minutes. It also needs a marinade or glaze in order to add in flavor. It can be marinated for as little as an hour or all day while you're at work. Tonight I grilled it in a grill pan and served it as is. You can also crumble it up as a ground meat substitute, make them into buffalo wings, cut it into strips or chunks for stews. It's a versatile ingredient so don't let it scare you.

Sean's food fact of the day is that the pigment that makes blueberries blue is anthocyanin.  Tonight is our congregatons big fund raising dinner and auction so tv free dinner is a no brainer.