Poorly written, but tasty.

Who would have thought I'd have readers? I'm happy to know that within the vast sea of information called the internet, someone, somewhere-- YOU--would find my babbling-run-ons vaguely edifying! Thank you!

So how are you Tracy? How's Philly? How's the work going? What's new? Is it cold yet?
Good. Good. Okay. Not much. Jesus, yes. Alright, let's move on to something less inane:

Try this one out. Another happy accident:
Curried Wild Rice and Tofu Burgers*

Curried Rice:
1 med onion chopped
2 scallions or ramps chopped
1 cup brown rice
1 cup red rice
3 cups water/stock
1 T curry powder
olive oil

3/4 cup finely shredded cabbage
1 apple chopped
1/8 cup walnuts crushed
1/8 cup cashews crushed
a few sun dried tomatoes, chopped

4 T olive oil
juice of half a lemon
1/2 t dijon mustard
salt
pepper
1 garlic clove, minced

1 package of tofu, drained and crumbled
2 eggs
1/2 cup flour
salt and pepper to preference

*I suggest that you make too much curried rice salad, then use the leftovers the next day to prepare the burgers. Otherwise it's pretty labor intensive.

1. In a large saucepan, saute the onions in oil until soft on medium heat, add the scallions and cook for 30 seconds. Stir in curry powder. Stir until onions are coated and yellow. Add dry rice (brown and red). Stir well and frequently until completely coated. Add stock. Bring to a boil, then simmer. Place tight fitting lid onto pot and simmer until rice is done. (cook as you would normal rice). 30-45 min. Let rice relax for 5 minutes before mixing.

2. in the meantime, combine cabbage, apples, tomates and nuts. in a seperate bowl, prepare the dressing: Mix together olive oil, lemon, dijon mustard, salt, pepper and garlic. when the rice is finished, combine everything together in a giant bowl. If you're having the curried rice salad for one night, garnish with some freshly chopped scallions, or parsley. Maybe something red would be nice to offset the yellow. Impress your friends with your diverse flavor AND color palette. hey hey.

3. the next day, or after step 2, combine rice salad with crumbled tofu, 2 eggs, and flour. Mix very well. Take about 1/4 cup of the mixture to make a single burger/patty. It helps to have wet hands so the mixture doesn't stick to you.

4. Heat oil in skillet on med-high heat. Cook your fancy little patties. about 5 minutes on each side, depending on how crispy you like them. Cover to make sure the inside is thoroughly cooked.

5. Individually wrap the patties that don't get consumed and stick in the freezer. You can pull them out and have them for lunch again tomorrow. If you're feeling really ambitious, you can even make your own buns with The Bread recipe. (just make your loaves mini!)

Wingin' it because I'm too cheap to waste leftovers. Enjoy kiddies. Tell me how it goes. PS. don't write recipes when you're tipsy-- you sound like an ass.