I made this once last winter, and while Craig didn't love it the way I did, he agreed he could tolerate the tofu once in a while, so I made it for Date Night last week. This time I should have cooked the tofu longer over higher heat, because that crispy side is so delicious, but this is a good, quick, healthy fall meal. It's an Epicurious recipe and really comes together quickly.
On a non-tofu related note, Craig and I returned yesterday from an anniversary trip to Martha's Vineyard. The whole trip was good, not excepting the eats. I would say the most memorable thing I ate was duck leg confit with lentils du puy and figs, with a little bacon, enjoyed at Detente Wine Bar in Edgartown. The most memorable not at a fancy restaurant thing I ate was the duck and leek pizza at the Offshore Ale Company, accompanied by the amazing Wash-A-Shore ale. I guess Dad would probably characterize my weekend as "just ducky!"
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