While we were in the States we boarded Goose and Fern at this awesome place called ‘Cats N Life’ in Taipei. The facilities are very nice – super clean, and a good size . But the best feature about the place was that they had web cams in each of the cat rooms where you could watch your cats in real-time. How cool is that? So while we were away I would check in on them several times a day.
It really set my mind at ease to be able to see them on demand 24/7 and know they were okay. I still missed them like crazy but I think the time together on their own actually brought them closer together. Since we’ve been back they’ve been super affectionate to one another. Here are some of my favorite moments:
Apart from snapping a million photos of cats I’ve also been in the kitchen making lots of tasty things. Luke and I both recently had a hankering for lasagna. There is a very small selection of italian ingredients available in Taipei supermarkets and of what you can find they are all super $$$. But I figured lasagna, a meal that would last us several dinners was worth the splurge.
So I went about collecting the various components to make lasagna – pasta sheets, sauce, mozzarella cheese, and spinach. The one thing I was unable to locate (a key ingredient) was ricotta cheese. Instead of giving up I turned my mind to thinking about substitutes. I opened our fridge and staring back at me was a block of firm tofu. Voila! My ‘ricotta cheese’! It turned out delicious, the ricotta was not missed at all.
Amazing Tofu Spinach Lasagna
-1/2 (12 ounce) package uncooked lasagne noodles
-1 (12 ounce) block firm tofu
-1/4 cup milk
-1 big jar spaghetti sauce (or about 2 cups homemade)
-1 tablespoon dried mixed italian herbs
-2 cups shredded mozzarella
-1 generous bunch of spinach (cooked, drained, and chopped)
-salt/pepper to taste
1. Preheat oven to 350 degrees F (175 degrees C)
2. Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
3. Place about 1/2 cup of the spaghetti sauce in a separate bowl.
4. In a medium bowl combine tofu, eggs, salt, pepper, milk, remaining spaghetti sauce, parsley, 1 cup of mozzarella cheese, and cooked spinach.
5. Spread half of the reserved spaghetti sauce in the bottom of a 9×13 inch baking dish.
6. Alternate lasagna noodles with the sauce mixture, ending with noodles.
7. Spread the remaining reserved spaghetti sauce on top and sprinkle with remaining mozzarella.
8. Bake in preheated oven for 25 to 35 minutes.
The other delicious thing I made this week was this:
It’s an Almond Cake using marzipan (which I love). Marzipan is usually an extremely pricey ingredient here so I avoid recipes that use it. But I was at IKEA the other day to my surprise they were selling blocks of marzipan for $2! I’m kicking myself now for only grabbing one.
Anyhow, for the cake I followed this recipe (minus the almond garnish on top). It turned out beautifully and was gone within a day!