No, it isn’t Christmas or my Birthday.  It’s Mid March…which means….it’s time for our annual spring sojourn to Austin, Texas for SxSW (South By Southwest for the Uninitiated.)

I generally look forward to this trip because Austin is pretty much the capital of all things Miranda.  From scooters to nice wide well kept bike lanes to shiny trailers that sell cupcakes to retro mini golf, I love a large percentage of what Austin has to offer.

However, every year I find myself surrounded by awesome retro, indie, hippie chicks (a far cry from the glossies which populate downtown Houston.)  And every year I say to myself, “Self, you should take more pride in what you are wearing to this event.  Look at yourself, Self.  Faded stained jeans and a band T-Shirt….usually Decemberists…”  and I say “I know Self, but this is what was in my closet….” and every year I swear it will be different.

This year is no different, in that I’m swearing it will be different.

I’m making a Dirndl, maybe even two, possibly three.

They are simple and easy (Allegedly…According to my New Favorite Site “Gertie’s Blog for Better Sewing”) and since I have a ton of suitable material in my “Big Stash O’ Fabric”  and a weekend without a Pete  I don’t see what’s holding me back.

Stay Tuned.

The key to packing some meals in a lunch is keeping ingredients separated until meal time and assembling as you eat.  Otherwise things get  kind of soggy.  A bento box setup is really good for this purpose.

It’s nutritious, delicious and,with proper planning, quite easy.

Ingredients

1 (14-ounce) package extra-firm tofu, drained
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon olive oil
3 cloves garlic, finely chopped
3 green onions, finely chopped
1 (15-ounce) can black beans, drained and rinsed
12 corn tortillas, warmed
3 cups shredded green leaf lettuce
2 cups chopped tomatoes
1 1/2 cups shredded cheddar or Monterey Jack cheese

Method

Put tofu, chili powder, oregano, cumin, coriander and salt into a bowl and mash together with a fork. Set aside.

Heat oil in a large skillet over medium heat. Add garlic and two-thirds of the green onions and cook until fragrant, about 2 minutes. Add tofu mixture and cook, stirring occasionally, until most of the moisture has evaporated, 10 to 12 minutes.

Add beans and remaining green onions, stir well and until beans are heated through, about 2 minutes more.

Tofu/black beans mixture, shredded cheese and tomato are spooned into my customary silicone muffin/cupcake liners, and packed into one of the lunch box tiers.  Tortillas and other sides are stored in the second tier.

Shiny Pie!