Dragon Loyalty

I must apologize to Knocked over by a Feather 

She nominated me for The Dragon’s Loyalty Award quite some time ago 😦

It’s wonderful to receive a nomination for an award!!

I am so sorry I have not posted anything sooner , I DO truly appreciate it!!

 

dragonsloyaltyaward

The rules are:

-I’d also like to add Knocked overs 😀 thought:

To me, this award should be passed on to the people who have been with me the longest.

-Display the  Award Certificate on your website.

-Announce your win with a written post and link to whoever presented your award.

-Present 15 awards to deserving bloggers.

-Drop them a comment to tip them off after you have liked them in the post.

-Post 7 interesting things about yourself.

I do humbly nominate:

Clanmother

PaBlam

Ashi Akiras Blog

Mix and Match Meme

Cast Light

My Rabbit Hole Trips

Faires Angel Nurses

Me and the Boss

The Matticus Kingdom

Imagine Continua

The Other Side of Ugly

Nikita Land

By The Wobbly Dum-Dum Tree

Bailey Boat Cat

Fun Fit 5K Plus

Seven things about me:

  1. I’m having Ham, mashed potatoes and carrots for dinner.
  2. I like vodka
  3. I like beer
  4. I like wine
  5. I like whiskey
  6. I like liquers
  7. I like gin and tonic

😀 😀 😀 😀 😀 😀

Meatless Monday – Thai Spiced Tofu

Thai Spiced Tofu

I am one of the few that like tofu, this one looks so easy and most of the ingredients I have already.  It’s on our dinner menu this week along with some other great meal ideas from www.pablam.wordpress.com and www.thevampirediet.wordpress.com.

Thai Spiced Tofu

Ingredients

  • 8  ounces firm tofu, cut into four 1/2-inch slices
  • 3 tablespoons Thai red curry paste (found in the Asian section of most supermarkets)
  • 3 tablespoons sugar
  • 2 tablespoons  fish sauce (or tamari, for vegetarians who don’t eat fish)
  • 1/2 pound green beans
  • 1/2  cup vegetable broth
  • 1  tablespoon  peanut oil

Directions

  1. Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
  2. Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
  3. In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes.   Cover to keep warm.
  4. Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover. Serve with the green beans

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