I've already mentioned my new favorite cookbook, The Flavor Bible. Two weekends ago, at a shower, our hostess's son was doing some last minute prep (he's a chef, I think) and we got to talking about what an indispensable tool it is for those willing to experiment.
And today, I got it out of the cupboard and did some experimenting again. I didn't take any great chances today - but it is fun when you just grab something because you've never cooked it before and it happens to go with something else you were buying, and . . .
Tonight it was Tofu and Baby Bok Choy stir fry with a light sauce of Rice Vinegar, Toasted Sesame oil and Garlic. It turned out rather nicely, though next time I think I would marinate the Tofu.
Also tonight, the first part of homemade pita bread from The Bread Bible . The recipe says it is best if you let it rise overnight, so I am developing some patience and will wait until tomorrow to bake the pitas.
Some Basmati rice is cooking in the steamer and later on, I am going to bake some Almond Polenta Pound Cake in the mini-muffin pans, crowning each one with a Blackberry (no, the edible kind). Another one of those serendipitous things -- I bought the blackberries because they were on sale and come to find out, they go with . . .
Right now, however, I am enjoying the last sips from a glass of wine - the bottle tells me it goes well with (among other things), Asian dishes.
And that it does.