Tofu thai red curry

We brought a can of coconut milk over with us from Boston, which means I haven't made thai curry in over 3 years. We have so little storage room for food, so I finally got the kick in the butt I needed to make it. The only problem was- and I figured this out as I was pouring it in the recipe- it was sweetened coconut milk- for pina coladas. No matter- I used part of it and it is now gone!

There was no real recipe just:
cook lots of veggies with garlic, ginger, and red thai curry paste. add coconut milk, lime, and lime thai cashews. Fry tofu and add.

Delicious and healthy! Eat with brown rice.

Lemon overload

We have a ton of lemons from our friend's grandma's house. So, this will be my running list/results of our lemon adventures:

• Lemon tea bread
• Lemon vinaigrette
• More roasted broccoli (and cauliflower) with lemon

Lemon bread: really good- Brian loved it. I didn't make the glaze and like many other users, accidentally put all the sugar in the bread. I also added lemon juice since I had it.

Ingredients

• 1 2/3 cups all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar- don't put all in the bread!
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 large eggs
• 2 teaspoons (packed) grated lemon peel
• 1/2 cup whole milk- I used soy milk

• 1/4 cup fresh lemon juice

Preheat oven to 350°F. Lightly butter 8 1/2x4 1/2x2 1/2-inch loaf pan. Stir flour, baking powder and salt in medium bowl to blend. Using electric mixer, beat 1 cup sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time. Add grated lemon peel. Mix in dry ingredients alternately with milk. Pour batter into prepared loaf pan. Bake until tester inserted into center of bread comes out clean, about 1 hour.

Meanwhile, combine remaining 1/2 cup sugar and fresh lemon juice in small heavy saucepan and stir over low heat until sugar dissolves.

Transfer lemon bread to rack. Gradually spoon lemon glaze over hot bread, adding more as glaze is absorbed. Cool lemon bread completely in pan on rack. (Can be prepared 1 day ahead. Turn bread out onto rack. Cover with plastic wrap and let stand at room temperature.)

Lemon Vinaigrette
The goal is to make one like Delfina's (we didn't actually have it there- but the rest of the food was so good!)
 I don't have shallots or the vinegar- so mine's just mustard, lemon juice, oil, and salt. But next time...
lemon juice, champagne vinegar, evoo, shallot, salt and pepper