First time car buyers don’t have any car to sell.

Baked tofu is really good. I will press it and cut it into cubes, combine with potato starch, extra virgin olive oil, salt and pepper, and a pinch of MSG and bake that on parchment paper. It’s quick and easy to add some nice protein to bean and cheese burritos (rice, cabbage, salsa, lime, whatever else you have), or throw it in a store bought salad for extra calories.

The cut raw cubes will keep in a container in the refrigerator for at least a few days so I’ll cut it all up on Monday and maybe prep a sauce or two and use the tofu and the sauce in different dishes in the week.

At least one of the main features is seamless suspend/resume. Not sure what the state of that is on Windows but I’ve seen a lot of people mention that SD feature specifically.

As a fellow omnivore trying to eat more vegan/vegetarian recipes, I think rainbow plant life on YouTube has the best recipes that I’ve tried. If you’ve read Salt Fat Acid Heat, most/all of her recipes are based on that technique/ideology. Her red lentil curry is really good and I make a double batch about once every other month to keep in the freezer: https://www.youtube.com/watch?v=BHRyfEbhFFU

I live with people that don’t like coconut milk so I just use a mixture of heavy cream and milk. I also sub half of the red lentils for brown lentils for extra fiber.

Guh-imp.