Working girl is ill. And a procrastinator. But more importantly, ill.

Working girl is a procrastinator. This is a simple truth. There is nothing easier at the end of the a long day at work, especially when living alone, than popping an instant meal in the microwave and turning into a zombie in front of the nearest electronic screen available, be it tablet, television, or TiVo. Or a million other things that don't have alliteration on their side.

This would be the reason that I have not posted on this blog almost since its inception, but no more! This working girl will not allow work to rule her life, since her work is not her life!

I still have that backlog of pictures, since every time I cooked, I snapped a few shots. I'll use this backlog when, for whatever reason, I don't have to cook or don't feel like it.

Today's offerings feature pizza with diced tomatoes and green capricho-rub goat cheese. It's sounds good, doesn't it? Unfortunately, I can't taste it at all, because I'm sick with some kind of Hell-cold that escaped winter into spring like a deserter.

This requires no special instruction. Crumble about a tablespoon or two of goat cheese. Half a diced beefsteak tomato. Place over sauce and cheese on crust. Win at life.

For breakfast today, since I woke up early after a night of coughing and whimpering over my sore throat, I made sour cream tofu-egg scramble, with sides of grapefruit and honeyed toast. Adding tofu to the egg makes it much more filling, and adding sour cream to the egg gives it a more complex, creamy flavor.

Sour Cream Tofu-Egg Scramble

Step one: Prepare your work space. This means wipe down the counter, get your materials ready, and prepare whatever vegetables you will need to work with first, in this case, the onions.

You will need:


1/2 block tofu. If your tofu is not already drained and pressed, do so.
1 onion, cut into thin strips
Any other vegetables you want to throw in. E.g. red peppers, carrots.
2 eggs
1 tbs sour cream
Salt and pepper, to taste

Step two: Spray your pan and set the heat to medium, around six or seven.







Step three: Once pan is heated, add sliced onions. If you want them browned as well as translucent, accidentally set the heat too high on your frying pan, like I did. They will brown before turning translucent.

 Step four: Mash the tofu with a fork and








Step five: Add tofu to the onions, once they begin to turn translucent. Stir frequently.  You want the tofu to be a light gold-brown before you add anything else.

Step six: Wash dishes as you go. Once that's done, crack two eggs into a bowl. Add a dash of pepper and onion, and roughly a tablespoon of sour cream. Sour cream makes eggs very creamy and fluffy.

Step seven: Once the tofu is a golden-brown color, scoop the tofu-onion scramble to one side and add the egg. You want the edges to be solid before you move it, otherwise you'll have tiny bits of egg rather than lovely large crumbles. After it solidifies a little, fold it over itself and continue doing so until its mostly set. When it resembles a vaguely runny omelet, you know it's time to mix with the tofu and onion.

See how lovely and fluffy the eggs are!

Step eight: Allow everything a few moments to meld, then turn off the heat. Prepare your plate. In my case, this meant turning on the toaster-- I set the butter out when I first woke this morning so it would be soft-- and slicing a grapefruit. I added 1/2 tsp of sugar to the top of the grapefruit and spread the toast with butter and a drizzle of honey. Voila! Breakfast. I personally served it with a glass of chocolate Silk milk and a few cough drops.

How many meals will it make?: 1-2, depending on how hungry you are. I can barely stand to eat anything at the moment, so I have enough for two.