Old Mother Hubbard

There are many things I will miss about Athens when I shake the cobble-stone dust from my running shoes for the last time. Walking distance bars with relatively cheap drinks; plenty of young men with which to entertain myself at said bars; my amazing masseuse, Carl; state-of-the-art fitness and swimming facilities; my wonderful friends; and of course, the music/theater. Without ever having to start my car I've seen, Josh Ritter, Sleeping Beauty, Hairspray, Art Garfunkel, Avenue Q, Nickle Creek, Ben Folds, Romeo and Juliet, and, this week, Bela Fleck. This is not to mention the most excellent local bands like Jazz Cream and The Royales, the latter of which I get to see this weekend.

What I will not and do not miss, is my ill-heated, small-kitchened apartment. Since I more or less moved out before Thanksgiving, the kitchen is not only small and cold, but it's woefully understocked. I couldn't give my poor old dog a bone, even if I wanted to. Roomie doesn't often cook elaborate meals so there's no reason to keep more than the basics on hand. This can make cooking when I come to visit a bit of a challenge. If I'm only down for a day, I can just go out to one of the many excellent, vegan-friendly restaurants in Athens. Any longer than that and the budget demands I cook.

The challenge on the kitchen table this weekend was turning the head of bok choy and package of firm tofu I brought into a pre-poetry-reading meal for two, using nothing but the bits&pieces, odds&ends left in Roomie's cupboards. And if I do say so myself, I think it came out pretty good.

Bare Cupboards Stir Fry

for the rice
1 1/2 cup short grain brown rice
3 cups water
1 tablespoon cheater garlic
1 teaspoon Chinese 5-spice
1 teaspoon sea salt

for the stir fry
2 tablespoons Enova oil
2 tablespoons chili sesame oil
1/2 package extra firm tofu, drained, pressed, cut into cubes
a head of bok choy, green parts and 2 inches of the white, sliced into ribbons
2 cups spinach, sliced into ribbons
2 tablespoons soy sauce

to prepare
Combine all the rice ingredients in a medium pot. Bring to a boil, reduce the heat, and simmer, stirring occasionally, for about 45 minutes or until all the water is absorbed.
While the rice is cooking, heat the Enova and sesame oil over medium high heat. Add the tofu and fry until slightly browned. Add the soy sauce and give it a stir. Add the sliced greens, stir to coat, turn the heat off, and cover. Let sit until the rice is cooked.

Serve the veggies over the rice with a sprinkle of sesame seeds, and a shake or two of soy sauce and red pepper flakes.

Not bad for a fridge with more beer than food in it.