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Another great recipe from our local organic box.  I usually cheat and use store-bought sauces (mostly from Trader Joe's), but this time I decided to make the sauce from scratch.  (It helps to have a well-stocked cupboard.)
I decided to make this vegetarian, so I used extra firm tofu instead of chicken and veggie stock instead of chicken stock.  Didn't feel like anything is missing.  I also left out the chili sauce and hot pepper sauce because Yelena doesn't like spicy food.  Instead, I added some Sriracha rooster sauce to my own plate.

It's Passover (for another 5 hours).  That means I've gone a week without eating bread or pretty much any grain-related products.  (IE. no beer, no whiskey, and none of the doughnuts that were at work yesterday.)  However, it's not a week of pure misery; there are a few things that make it totally worth it.

I know it's been a while since I've done "Daddy in the Kitchen," but here's a quick one.  I've been starting to realize that certain things should never be bought, and should always be made at home, including apple sauce.  Once you've made it yourself, and realized how easy and incredibly delicious it is, you'll never buy another jar.

Spicey honey fig tarts.  Holy freaking cow.
This one came from The Inn at the Crossroads, an incredible recipe blog based on the food from the Game of Thrones series.  I didn't really notice when I read the books, but it turns out there are some amazing foods described between the pages, and they're all based on real medieval recipes.  Either GRRM did a hell of a lot of homework on medieval food, or he has an uncanny knack for guessing.