Friday, July 20, 2012

gifting my taste buds

If you want to see a few nutters dressed up for a tofu factory tour, click here. I won't claim to have ties to these folks.

Island Spring tofu, made organically on Vashon Island (just a short ferry ride from Seattle), is the best tofu we've ever had, and after living for over eight years in East Asia, that's saying a lot.

I contacted them a year or so ago to tell them how much we love their products, and asked if they give factory tours. They do, but we waited until now to visit because I wanted to make sure the beans would be big enough to appreciate it.

We loved all their samples, including a stupendous jar of their homemade kim chi they gave to me. As you can see from the photo below of the almost-empty jar, I'm enjoying it of a morning with my eggs and Korean-style dried seaweed.

Burp, one of my favorite foodie blogs (they hail from Milwaukee), recently had some giveaways and I happened to win some lover-ly bottles of pickles and ketchup from The Scrumptious Pantry. It's the kind of food I'd drool over online but never purchase because of budget constraints--what a nice gift!

The package came with cranberry catsup, earthy-spiced heirloom tomato catsup, pickled heirloom red beets, and a Wisconsin specialty, pickled heirloom Beaver Dam peppers. (On a side note, I also won an insulated lunch bag with a cow on it from the Wisconsin Dairy Board, via Burp. Ironic, because we really don't do dairy anymore, but it's a useful bag anyway.)

Trying out the cranberry catsup on my eggs (the boys claim it's too spicy). I think hubby and I decided it would be better on meat than eggs (maybe pulled pork?).

A salad with roasted potatoes and walnuts, with a dressing of finely minced Beaver Dam pickles, olive oil, white wine vinegar, basil paste, and roasted garlic paste. Yum.

My light supper tonight: mixed greens, grape tomatoes, those gorgeous pickled heirloom beets, ham, green onions, and walnuts. Dressing: olive oil, red wine vinegar, parsley, finely minced Beaver Dam pickles, basil paste, and roasted garlic paste. I plowed through this in a jif and loved every pickle-y bite.

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