Greetings, faithful readers! Last night I made a simple bok choy and tofu stir fry with linguine for noodles; I do want to report that instead of using my typical stainless-steel skillet, I used my cast-iron pan, and my tofu, in only a tiny later of oil, actually turned all golden and crispy and didn’t stick! Yay! What joy! I started by cooking the tofu and removing it to a paper-towel lined plate; then I tossed a chopped onion into the skillet and let it brown up a bit; I added a huge clove of garlic; then tossed in one bunch of organic bok choy, carefully cleaned (bugs, gross!) and roughly chopped, along with a pinch of red pepper flakes, salt, and black pepper. I added a few tablespoons of water and covered the pot with a cookie sheet, since that’s the only thing big enough to cover. I let it cook down a few minutes, tossed in about half a box of linguine, cooked, and added 1 1/2 T sesame oil, 2-3 T soy sauce, and 2 T rice vinegar. This was tossed, the tofu added back until warmed, and voila, dinner. We filled our bowls and slurped away, adding some Trader Joe’s Chicken Gyoza on the side.