A year ago today – dreams of my sweetheart and I, sex, and giant ants in the old west, nipguards, random aims.

Two years ago today – spirals, tom jones, crazy drunk link, newt’s crinkle flea, dr t and the women, and a cool, dream-comic strip.

This is what I’m going to make for supper this weekend (after I get the ingredients)

Szechuan Spiced Tofu

Vary the hotness of this dish by adjusting the amount of chili paste. As with all stir-fries, have all the ingredients measured, chopped, and ready before beginning to cook.

Heat in a wok or large skillet over medium-high heat:

• 1 tablespoon peanut or vegetable oil

Add:

• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon minced garlic

Stir-fry for 1 minute. Add:

• One 8-ounce can flower-cut baby corn, drained
• 4 cups ½-inch-thick slices bok choy
• ½ small onion, sliced

Stir-fry until the bok choy is slightly wilted, 3 to 4 minutes. Combine and stir in:

• ½ cup Vegetable Stock
• 2 tablespoons light or dark soy sauce
• 1 tablespoon black bean sauce or black bean paste
• 1 tablespoon dry sherry
• 2 teaspoons chili paste
• 1 tablespoon cornstarch
• ½ teaspoon sugar
• ¼ teaspoon Szechuan peppercorns, lightly cracked if desired

Boil, stirring, until thickened, about 1 minute. Stir in:

• One 10½-ounce package extra-firm tofu, pressed if desired, and cubed

Heat through for 2 to 3 minutes. Arrange on a serving platter:

• One 12-ounce package Chinese-style egg noodles, cooked

Spoon the tofu mixture over the noodles and garnish with:

• ¼ cup shredded peeled carrots
• 2 tablespoons sliced scallions

I go to work at noon tomorrow! I bet it’ll be nice to be back on Scotto-schedule. Hopping in the bath for a few. until later, dear journal!