Baltimore Small Tales: A place to read about hopes, thoughts, dreams, tragedies, and triumphs.

Allan's mom and Aunt Holly from Alaska came over tonight to have dinner with us. I was excited to finally  meet Aunt Holly -- she has her own radio show in Alaska and I've heard a lot of great things about her.

We decided to walk down the street to Alonso's, it's a good standby if you want to go out, don't feel like cooking, or if it's too hot to grill. We were just paying the check when who walks in? Baltimore's 49th Mayor, Stephanie Rawlings-Blake. While I tried to regain my composure, Mayor Rawlings-Blake held hands with her adorable daughter, Sophia,  as they slowly made their way to the booth in the back corner.

If I had stayed in my work clothes and hadn't downed a big glass of Heineken, I would've gone over to thank her for all the great work she's done for our city. But it just didn't feel right. She probably doesn't remember my "thank you for coming" comment when she came to speak at the University of Maryland School of Law, where I was working until a few weeks ago. But I would've like to have met her (again) anyway.

This wasn't the first time that the mayor chose to dine at Alonso's, so maybe next time.

So I just went on Facebook and saw in my news feed that Andy Bienstock, Program Director at WYPR 88.1 FM, went to high school with Supreme Court nominee Elena Kagan! Remember the seven degrees to Kevin Bacon game? I wonder how many of us are even closer. Get the full scoop on this national Smalltimore moment here.

By popular demand, I'm posting that fake chicken, or tofu "chicken", salad recipe that I mentioned in my last post.

I made some modifications to the original "Faux Chicken Salad" recipe from the cookbook, "How It All Vegan" by Tanya Barnard & Sarah Kramer (Arsenal Pulp Press, 2002). Here is how I made it:

Ingredients:

• 1 cup of tempeh or firm tofu, cubed
• 1/2 cup of mayonnaise
• 1 stalk of celery, finely chopped
• 1 medium dill pickle, finely chopped
• 1/2 medium onion, chopped
• 2 tbsp fresh parsley, minced
• 2 tsp prepared mustard
• 2 tsp of soy sauce
• 1 garlic clove, crushed and minced

Directions: Steam the cubed tofu for 15 minutes on medium-high heat. Remove from heat and set aside to cool. In a medium bowl, combine the mayonnaise, celery, pickles, onions, parsley, mustard, soy sauce, and garlic with the tofu and toss lightly. Serve over toast, as a side dish, as a sandwich filling, or alone. Makes 2-4 servings.

Sarah and Tanya recommend tempeh before the firm tofu (I couldn't find any tempeh when shopping). But I think the tofu worked fine. They also recommend that you add 1-2 tsp. of curry powder if you want to spice it up.

Bon Appetit!