A good network of sources, a good journalist makes (and logically structured sentences also help).
I need to be tuned into my sources for insiders’ tips, heads up on news and credible information.
My goal is to fairly and objectively represent my stories. For that reason, it isn’t possible to keep in the good graces of every source (Oh, you wanted to keep the fact that you are a felon under wraps? Maybe you shoulda’ thought of that before attempting armed robbery…).
But, it is also important to realize that a story doesn’t end just because it went to print.
Keeping up with past sources, asking for new information and recognizing who is a reliable authority can all contribute to the best, most innovative and most credible projects down the road.
Similarly, in navigating the food-blog world, I’ve discovered a few sources on whom I can always count on for delivering incredible recipes.
So, when she posted a recipe for a tofu-take on the nut-butter crusted veggies I’ve come to love, I knew it was a guaranteed hit.
Nut-Butter Crusted Tofu
Adapted from Mama Pea’s recipe.
• 1 14 oz. block extra firm tofu
• 3 T nut butter (I used natural creamy PB)
• 1 T low-sodium soy sauce
• ¾ T sugar
• ½ T wheat bran
• 1 T water
• Drain tofu. Horizontally slice the tofu into four even sections. Cut those slices in half, making eight even sections. Press the tofu for at least 10 minutes.
• In medium-sized bowl, mix the nut-butter, soy sauce, sugar, wheat bran and water. When tofu is thoroughly pressed, spread equal amounts of the nut-butter sauce on both sides of all slice.
• Arrange on greased baking sheet. Bake in 400-degree oven for 10 minutes on each side.
I served made an open-faced sandwich with a little bit of spinach, a side of veggies and some fresh fruit. Enjoyed outside on my deck, it was a perfect summertime lunch.
But, then again, that was expected—I have good sources.
*Update to “Polls” section: Do you view your body as an ornament or instrument?