Sipping in the Arizona Nights

I've been wanting to do that for ages: sit outside, in the shade, in the nice warm evenings of Arizona, and sip some cold smoothie. What a bliss would that be?!
Well - I could finally do that last night! Yay!



It's a cantapear smoothie: 1/2 cantaloup, 2 small ripe pears and a bit of almond milk. I guess any milk would be great, since the one I used doesn't taste like almonds or anything. It was delicious.

Green Power

Inspired by madcap cupcake again, I made this green smoothie and, as she promised, it was delicious! Certainly surprising. Even Mark, after tasting it, admitted that it was "...interesting...".
I am looking forward to having some more this evening!



After I had it, like Popeye, I had a burst of energy in me and I decided to lash it on the toaster oven. It looks almost like new now (which is also thanks to the magical powers of baking soda).

Also, I made the perfect summer food: cold Thai noodles with sugar snap peas and mandarins. It is one of Mark's favorite dishes. It is very good, and doesn't require too much cooking.



This is how it goes (4 servings):
You choose a tapper ware container that will be big enough to hold about 10 oz of tofu cut into 3/4" cubes, such that the marinade will cover it completely.

You put in it:
2 T peanut butter
3 T sesame oil
2 T brown sugar
1/3 c lemon juice
1/2 c soy sauce
1 t minced garlic
1 t minced ginger
crushed red peppers to taste

and mix it well.
Then you put the tofu cubes in it to marinate for at least 15 minutes in the fridge.

You cook the noodles (I use an amount that fits in between my index finger and my thumb) and wash them with cold water to cool them down.

You add frozen sugar snap peas (about 1/2 bag) to the noodles (they will bring each other to the right temperature), a small can of mandarins (or 1/2 14oz can) and the tofu in its peanut sauce, and mix it all together. It tastes great as no-heating-required leftovers, too!

We later watched the movie Chocolat and of course, we had to have some: