Yes, I AM That Crazy

Notice the "key ingredient" to cook in this mess (hint: its not the spackle knife)

I know that this has been a long reno "black out" period for the blog, but I want you to know that I am still working on recipes and pictures for post-kitchen-apocalypse posts!  Here is a snapshot of what it was like last week, when I couldn't take take-out anymore (but apparently had no problem adding more chaos to the counters).

I wish the shopvac I was tripping over made dinner clean up easier!

I had come across a recipe for a jerk marinade (applied to chicken of course) earlier in the reno and decided to give it a go with tofu.  Well, after three days marinating in the fridge I figured it was now or never to make it for dinner.  I added some sauteed caramelized plantains, fresh cara cara orange segments and toasted cashews, all nestled on a bed of spinach with a simple lime juice vinaigrette.

Nothing says tasty like a little construction adhesive!

Unfortunately whether it was the extended marinade, the adaptation to tofu, or the sizes that I cut everything, it wasn't quite where I wanted it to be....don't get me wrong, it was totally edible and still welcome after a long day of dust and elbow grease.  I just want it to be stellar in order to post it for you!  So if you have a great Jamaican jerk marinade recipe, by all means try your own version of this simple yet flavorful, and filling, dinner salad.   Until a can try out a better one, at least you can have a laugh at how food crazy I really am.

In the end it was still better than another night of takeout