Vintage Monday: Welch's T-Rex jars

This fun jar with a T-Rex on it was a staple in BK's grandma's kitchen.  He claims that grandma served "schwan drink" in it.  He also could not explain what that was and said only his family would know.  Anyone want to help me out here?

I made a lychee and peach smoothie in mine--3oz lychee juice, 8-9 lychees, 4-5 slices of frozen peaches and 4-5 ice cubes.  Yum!

Favorite Friday Recipe: Tofu salad with peanut dressing

I'm been busy trying out recipes from My Kitchen Snippets, one of my new favorite food blogs.  This tofu salad is perfect on a hot summer day--lots of crisp veggies and the peanut sauce has a real kick to it if you add in the sambal chilli sauce.  I happened to come across it at our local asian food store and was so excited because it's such a familiar flavor--it's used in a lot of Singaporean dishes.

Tofu Salad with Peanut Sauce

Ingredients:

• 2 pcs of firm tofu
• 1 cup of jicama - julienned
• 1 cup of cucumber - julienned
• 1 cup of carrot - julienned
• 1 cup of beansprouts

Peanut sauce:

• 3 tbsp of crunchy peanut butter
• 2 tbsp of sambal Oelek (more or less--I suggest less--whew!)
• 1 clove of garlic - chopped
• 2 tbsp of lemon juice or vinegar
• 3/4 cup of water (more or less)
• 2 tbsp of sugar (more or less--always more in my case)

Directions:

• Lightly fry the tofu until heated through
• Wear your fingers to a nub trying to cut jicama, cucumber and carrots into little matchstick pieces
• In a small saucepan, heat the peanut sauce ingredients and allow to boil and thicken
• Assemble veggies, tofu and put as much sauce as you want on top, sprinkle with extra crushed peanuts for good measure
• Enjoy!