This was a busy day in the kitchen.
I've been away for the weekend (I'll post about cooking for that later.) So I'm largely starting from scratch.
This is a bread baking day, and I've learned to fill up the oven! I mean, if I'm going to put it on at all in this heat, I want full use of it. So I just put in 2 loaves of bread, one large and one small bread and cheese pudding, and a large baking dish of tofu.
I have found that 2 ordinary tubs of tofu, sliced in quarters lengthwise, neatly fill my glass baking dish. Himself prefers the texture of baked tofu, and I think it works better in the salads I often carry for lunch, so this gives me roughly a week's worth. (2 slices each for one dinner, and 1 slice, with another protein source, in 4 lunch salads.)
Earlier, I had made a citrus pickled onion.
I omitted the sugar, because I don't want it, and the pepper, because I didn't have one. It's in the refrigerator now, marinating - I'll see how I like it! I also made a huge bowl of tabbouli with the parsley from the CSA - we'll both be eating this for lunch all week, I think.