Last night, Stephen made grilled tofu with a tahini baste, which we had with baby bok choy from the farmer’s market and sliced tomatoes and basil from the garden (the basil, not the tomatoes). It was very healthy and delicious!
The tofu wasn’t always the easiest thing to flip; next time, we need to get more water out of it, apparently, prior to grilling.
For dessert, which Stephen made after it was dark, we had grilled white-flesh peaches with a seared coating of whiskey and brown sugar. We served it with vanilla ice cream, a perfect end to a perfect dinner!
