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| "Tofu With Soy Sauce And Carrot" by Chris 73 (see end of post for full attribution) |
To Fu, or Not Tofu?
by Judith Cullen
© 2016
As time passes, our relationships change. I cherish memories of the righteous freedom
of my child and young adulthood, when my head was still filled with questions
of "how" and "why" instead of bearing the time-inflicted
patina of doubt. Yet, every now and again I surprise myself. I find myself
embracing something new in a new way, and I feel that young excitement again. Today it was tofu.
I was introduced to the curd in the 1970s. Back in those
times buying lettuce in the produce section, a single side of an aisle and not
even a full one, meant purchasing the sphere of green known as iceberg. There were no other options. Since there were Caesar Salads there had to
have been romaine, and I am sure there were gardens bountiful with green leaf varietals,
and red. They might have even existed in
my little fenced-yard of the world. I
just didn't know about them. They were not a part of my formative gastronomic
experiences.
