That jam tart turned out kind of soggy on the bottom anyhow.
What sorts of things do you cook so that you will have them around the house for a while to snack on? I haven't made a batch of godlike lentil snacks in a while. Maybe I'll do that this weekend.
I will definitely be making more buttermilk oatmeal pancakes, which I like so much cold, with jam, for snacking that we no longer bother with eating them hot for breakfast. It's all direct to leftovers now, which is like direct to video except that it should be taken as a sign of success, not failure.
Another not very canonical snack in our refrigerator right now is these little cubes of pressed, baked tofu. Probably they make more sense as an ingredient in a stirfry or something, but I eat them all out of hand before they get a chance at the big time.
Stupid gadget confession: I really love the dense but unrubbery texture produced by the Tofu XPress. It seems goofily expensive, and I guess it is, but it sure does get the job done.
First, press the hell out of one block of firm tofu. I put it in the Tofu Xpress for at least 24 hours. You can rig up whatever alternative pressing apparatus you like, but you'll want it to be something you can put in the fridge, so you can leave it to compress for a good long time.
A day or two later, slice the pressed block in half along the same plane as the cutting board, which is to say the largest side of the block. Then cut each half into bite-sized pieces. I do sixteenths.
Put the pieces back into the base of the Tofu Xpress or into a similarly-sized container and cover with marinade. Cover and refrigerate overnight.
1/4 c. ponzu or 2 T each soy sauce and lemon juice
1/4 c. sherry
1 T. mirin or a squirt of honey
1 T. sesame oil
1 T. miso
Plenty of freshly ground pepper
Dilute with warm water as needed to make sure all the tofu is covered, but try to choose a container that minimizes the amount of dilution necessary.
Bake in a single layer (a cookie sheet lined in parchment works nicely) at 375 degrees F for 25 minutes. Let cool on the pan at least until cool enough to handle, about ten minutes.