Two Peas One Pod

We spent so much time and energy creating weekend culinary masterpieces that I found myself at loose ends for dinner tonight.  Looking in the refrigerator, I saw I had leftover pesto, a couple bricks of tofu, some baby spinach, and some other “on-the-way-out” veggies.  Dinner began taking shape in my mind.

I wound up sautéing some mushrooms, shallots, onion, garlic, artichoke hearts, olives, and spinach, boiled some 365 linguine, and thought I had a brilliant idea for the tofu.  Among the post-weekend wreckage in the fridge, I found some kalamata olive tapenade, which I mixed with some olive oil and added to cubed tofu, which I then baked.

In short, the tofu was an epic fail.  It smelled bad, and tasted worse!  It’s a good thing I went with my gut about the smell and didn’t toss it all in with the pasta dish, as that was delicious!

Lesson: Olive tapenade does not a good tofu marinade make.

We may have to change our tagline to “Adventures and MISAdventures in Cookin’s and Eatin’s”.