It's just not the same around here since you moved away! I try to tolerate the other creatures (both the two- and four-legged variety), but they are not of the same status (Queen); and therefore, it has been very difficult as they are mere peasants, and they are trying my patience.
I miss my personal groom. You made me so shiny and soft. Now I have to do my toilette all by myself! (Gasp!) And I miss our lively conversations. The others just bore me, so all I can do is lie around and sleep. My bed is lonely, I miss scratching at your door at 2 in the morning, and no one calls my name with as much excitement and enthusiasm as you.
Well, I guess I should stop feeling sorry for myself. I hope you are enjoying that new place you moved to. But don't get too attached to Ophelia, okay?
Love and paws,
Dear my lovely Miz Newt LJBSBINNM,
Thank you for your thoughtful message. Things here just aren't the same without you. There is no fluffy friend that comes scratching at the door at 2am, nor one that dips her paw into my water glass. It's not the same eating at the dinner table without you wagging your tail into my food. I miss your million moods, from affectionate and purring kittay, to playful kittay that lets me pet your fluffay tummay.
Ophelia just isn't the same, so no worries, there's no competition. She's much skinnier than you, and eats wet cat food (we would call that peasant food). I don't think she could catch a mouse if her life depended on it.
Lovely photograph by the way, my prinzesssss, you look like you're fat and as happy as you'll get without me there. Glad to see you're getting in the way of the plebians' work as always. I remember you fondly and hope we can be reunited soon.
Keep it fluffay,
Baked ginger tofu with mango
p&q original (tofu inspired by this recipe)
Serves 2 (main) to 4 (light dish)
16 oz extra firm organic tofu (the firmer the tofu, the better)
1-inch piece ginger, peeled and minced
1 garlic clove, minced
⅓ cup soy sauce (sub GF tamari to make this dish Gluten Free)
2 tsp honey (use local)
1 ½ tsp balsamic vinegar
1 cup frozen mango chunks, thawed and cut into smaller chunks
2 tbsp thinly sliced scallions
Cooked brown rice, for serving
Press the tofu by first draining it, and then putting it on a plate lined with paper towels. Put another paper towel on top of the tofu, followed by another plate, and place a heavy object on top. Press for 20 minutes.
Meanwhile make the marinade by combining the ginger, garlic, soy sauce, honey, and balsamic vinegar. I found doing this in the food processor works great because it makes a more uniform mixture and cuts the ginger and garlic up nicely.
Cut the tofu into flat slices about ¼-inch thick, then cut each slice into thirds. Place the slices in a shallow dish large enough to hold them in one layer and cover with the marinade. Marinate for 30 minutes, flipping a few times.
Preheat oven to 400F and line a baking sheet. Place the marinated tofu slices on the baking sheet, reserving the marinade, and bake for 30 minutes, flipping halfway through. (Sarah note: the first time I made these, I was using VERY firm tofu and only needed to bake them for 20 minutes; if using regular store-bought extra firm tofu, you will want to bake them longer, about 30 minutes).
While the tofu is baking, toss the mango chunks in the leftover marinade. When tofu is done baking, serve on rice and topped with mango chunks and scallions.