It bugs me when people use the wrong their or there or they’re, but for some reason even when I obsess over my own writing, I sometimes still get it wrong. It is not because I don’t understand the difference between are and our, I just rely too much on that read (or I guess I mean red) or green squiggly underlining my mistypes. My brain knows if I want where or wear, but my fingers don’t always cooperate.
For some reason as I was driving down the road today and dodging various potholes, I thought about how I wished my tax dollars were at work on this road instead of the sidewalks by my house, and it hit me. I had assumed on my previous post that you are tax dollars at work. (I am grateful for the edit feature.) Wouldn’t that be funny, or maybe that is the solution. If congress didn’t think that it is just mine or your tax dollars they are spending, but that they are actually our tax dollars at work, maybe they wouldn’t waste so much time enjoying the sound of their own ranting but would just get the job accomplished. I would be happy to put a “You’re Tax Dollars at Work” sign in the Capitol if it would help.
Now maybe some of you who have been in meetings most of the day wish it were Meet less Monday, but Paul McCartney has only put a stop to our animal consumption on Mondays and not our job requirements. I don’t think he has that much influence.
Today was an experiment day for dinner. I tried using tofu in my fajitas instead of chicken. I was hoping for a taste and texture like Pei Wei’s tofu, and because that didn’t happen, I was disappointed. I think if I had no expectations that I would have really liked this dish. It was a hit with my husband and daughter.
3 tablespoons reduced sodium soy sauce
1 tsp honey
1 tsp balsamic vinegar
1 clove garlic, minced
½ tsp sesame oil
1 package extra-firm tofu, cubed
Preheat oven to 400 degrees. Blend first five ingredients until smooth. Spray a baking sheet with canola oil spray. Place tofu in single layer and pour soy mixture over tofu. Bake for 30 minutes.
Fajitas2 tablespoons olive oil
1 each green, red, and orange bell pepper, sliced
1 red onion, sliced
4 cloves garlic, minced
Salt and pepper, to taste
Sauté peppers, onion and garlic in olive oil. Add baked tofu and season with salt and pepper. Serve on tortillas with your choice of toppings.