SPICY

it's
been
many
years since I
cut up ginger root-
the juicy heat sparks memories.

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That was a Fibonacci sequence poem for this week's One Deep Breath meme. Yesterday I made Kung Pao Tofu for the first time. Having read an article by Michael Pollan about his book The Omnivore's Dilemma, we are trying to eat a little lower down on the food chain these days. I love tofu but previously had only one "All Family Acceptable" tofu recipe (Crispy Fried), and was looking for more. This one needs some small modifications but passed muster. I'll try it again, with more sauce and fewer peanuts, and I also need to chop the ginger more finely. I was out of practice!