Food

[colomon]

Saturday I made spicy chicken broth from leftover bones from the feast with matociquala last Thursday. Today I combined them with a bunch of long, thick noodles (as I could only find a frozen five-pound bag of the kind I like at the Asian grocery yesterday, and so have far more than I need for dinner tonight), simmered it for an hour, then threw in some cut-

Comments

[shekkara]

Not sure the edamame will pick up much flavor from marinating, but the tofu should. You could press the tofu first -- wrap firm tofu blocks in towel and put plate with heavy object on it to press out some of the water content. I haven't tested this, but I think that will make the tofu able to absorb more of your marinade.

[matociquala]

*covets*

[mandolinjen]

I have been craving that dish all morning ...