This girl is a champ.
Why? It’s hard growing up in the shadow of her brother: also, to clarify, it was pajama day at preschool and we never changed…
And while Miss Rae is easily two of the three (I’ll let you decide which one she’s not) she still tries desperately to keep up with big brother.
We took our scooters to the track today. One loop around the track is 1/6 (1/8th?) of a mile. J Man was off. Gone. The girl? Not so much. But, she did not want help thank you very much.
In fact, she chose a spot for me on the grass where she insisted that I stay, as far as possible away from her.
See that little dot? That’s her from my designated spot.
After about 30 minutes, she surrendered and let me help her continue her way around to where J Man was patiently waiting, having discovered some sidewalk chalk in his pocket.
Me: “Do you feel proud?”
Miss Rae: “I can’t wait to tell Daddy how brave I was!”
Yes, sweet girl, yes!
You don’t have to be brave to try this tofu because it’s amazing.
It’s so amazing that I, alone, ate 1/2 pound.
I broiled corn tortillas until crispy, smashed salted avocado all over them, and then topped with lettuce, bell pepper, salsa and honey cumin tofu.
And just for the record, I’m also a champ and I do feel proud.
Honey Cumin Tofu
1/2 lb. extra firm tofu, pressed, drained and cubed.
1 TBS Bragg’s liquid aminos
1 TBS honey (try maple syrup or agave if you don’t do honey)
1/4 tsp cumin
1/4 tsp granulated garlic
1/4 tsp lemon pepper
Preheat oven to 400. Combine all ingredients except tofu in a small bowl. Gently massage sauce into cubed tofu. Bake on a greased cookie sheet for 18-20 minutes, flipping halfway through.