After catching up on sleep, I had two auditions on Sunday. Yesterday I had Power Group and then I was supposed to have an audition for a student film - but when I got there, nobody else was! And I was definitely on time and in the right place! I texted the student but by the time she texted me back I had left. I figured if the production was that unprofessional from the beginning, I don't want to be a part of it.
Today I spent all day making and sending mailings to agents. Mailings are not a great way to try and get meetings with agents but I have to do what I can. I feel like I'm ready to work at a higher caliber and I can only get those auditions with an agent so I'm actively working on it. I created a target list and did lots of research -- my IMDb Pro account definitely got a workout this week!
The last couple days I enjoyed Instant Colcannon, seasoned with my fave McCormick's Garlic and Onion seasoning and plenty of nooch.
Tonight I made some baked tofu. It was great and very easy!
Baked Tofu Sticks
1 block firm or extra-firm (not silken) tofu
Braggs
paprika
black pepper
cumin
dried basil
fennel seed
nutritional yeast
Freeze and thaw a block of tofu. Squeeze water out and cut into eight sticks. Marinate in Braggs (I marinated 10 minutes) and season with spices and nooch. Bake at 375 for 40 minutes, flipping halfway through.
Yum. A tasty classic. I cannot believe I used to HATE tofu! Granted, it's all about texture. Make tofu the right way and it's freakin' divine. Make it the wrong way and it's slimy and icky. Except I have to admit, I've developed such a taste for tofu that I'd probably like it no matter what. I don't eat it very often, though - before this week I hadn't made any since April or so.
Links:
http://damnyouautocorrect.com/ Auto-correct iPhone texting mishaps. I actually laugh out loud reading this.
Do you like tofu? Have you tried baking it? Averie has several baked tofu recipes that I always think look great. I'm glad I finally tried it - most of the time I scramble or stir-fry tofu.
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Tofu is totally one of my favorites. I was the same way - refused to touch it when I was younger - but I LOVE it now, and even crave it! The texture is great when you do it right. I hear that if you freeze/re-thaw it it's even spongier...have you tried that yet? I'm planning on doing that just to see how it comes out!
ReplyDeleteI love tofu but I can't eat soy anymore. It totally makes my skin break out!
ReplyDeleteSorry about the flaky student production...you actors have a really tough time. I admire your persistence!
Faith - I did use frozen and thawed tofu for this recipe. I'd had it in the freezer since the spring or so and just put it in the fridge the night before I wanted to use it. It does change the texture and you can squeeze a lot more water out of it.
ReplyDeleteAmeena - That is a bummer! And thank you :)
Love that you linked to auto correct blog! My friends and I discovered it the other day and we're obsessed.
ReplyDeleteI know!!! Auto Correct blog is hilaaaarious
ReplyDelete