Since I last wrote, the World Cup has ended quite anti-climactically and to my dismay. Iniesta was offsides for that quasi-goal Spain scored. Otherwise, that game was such a snoozer, I actually missed Uruguay's cheeky little punts and plays. Forlan still looks like an SS officer, though.
Just look! He's offsides at the beginning of the play!
What a fitting end to a World Cup full of embarassing referee blunders.
Also, I'll be reviewing The Capital Grille in the next issue of Orlando Style magazine, due out in August, so keep an eye open for that.
I've gotten some great fan mail, too. I had no idea I had fans! You love me! You really love me! Single, slow-moving tear falling gently on a rose. Thank you so much for your love out there in the interwebz. I started this blog back in 2006, so this is probably one of the first Orlando food blogs out there. I don't update as often as I probably should, but, you know, I have a full-time job and a semi-active social life (read: Real Housewives was on) so I don't have much time.
That being said, I'm really happy that I've gotten comments from people other than my boyfriend. Actually, he's never commented. At least online. But that doesn't mean he's not supportive! (Love you, honey.)
I got a comment this morning from a chicky-poo who l-o-v-e-s ramen and wanted the recipe for the cold peanut soba noodles with tofu I made for The Blue Samurai (Japan's Men's National Team, which surprised everyone by actually performing better than the Team-Who-Shall-Not-Be-Named (ahemSpainahem)). Here it is:
Cold Cucumber-Tofu Soba Salad with Peanut Dressing
Serves 2ish (maybe some lunch leftovers, too)
1 bundle soba noodles, cooked and chilled
1 English cucumber, roughly chopped
1/2 cup fresh cilantro, chopped
1/4 cup green onions, chopped
1 package extra-firm tofu, drained, pressed, cubed to 1"
1 tbsp. all-natural, peanut butter (preferably fresh ground)
2 tbsp. Newman's Own Light Sesame Ginger salad dressing (I love this stuff, and it's all-natural)
1 tbsp. olive or sesame oil
Heat the sesame or olive oil in a wok (or shallow pan) over medium-high heat.
Add tofu and stir-fry until browned on all sides. If you don't want to fry the tofu, you can also bake it in a single layer at 400-degrees F until lightly toasted and brown. Set aside.
Combine peanut butter and salad dressing and pour over chilled soba. Add browned tofu, cucumbers, green onions and cilantro to the noodles and toss to combine.
Serve on chilled plates and eat with chopsticks. It's really less delicious if you eat it with a fork. Really.