Gifts for colleagues and new friends, a 20-minute miso butter tofu recipe, and a tote bag to customize with patches
Plus, the chocolates my great-aunt sent every Christmas
I grew up in a house with a metal roof, and I live in one now; the sound of rain on one is familiar and soothing. It rained all night here; the world has that washed-clean feeling. The lichen on the stone wall boundary of our property stands out in stark relief on the wet, grey stones. After a week of freezing temperatures, there is a buoyant feeling in this warmer weather. We recently had part of our woods “forest mulched,” and even in mid-November, all kinds of green new growth have appeared in patches on the forest floor. I don’t usually think of November as a time of renewal, but this one does.
Today’s gift guide is a selection of gifts for colleagues, new friends, and the just-because gift given outside the holiday cycle (sometimes the best!).
A. These liberty print coasters ($55) are fancy without trying too hard - a splash of color for that friend who loves anything a little extra.
B. My grandmother had one of these gurgling cod pitchers ($99), and she delighted in making it gurgle for my sister and me. Years after she died, a friend of hers gave Tim and me one for our wedding - and it’s a gift I cherish.
C. This huge paperclip ($28) would be an excellent gift for an art-loving friend.
D. This goldfish ornament ($28) charmed me.
E. My everyday carry is this LL Bean Tote embellished with these Don’t Panic, Coffee, and Celestial patches. I use this Magic Badge Adhesive, meant for Girl Scout patches, and it’s excellent. Lots more patches here if you want to DIY a bag for yourself or a friend.
F. I periodically get very into habit tracking - and find that the years where I’m consistent with it are always good ones. I like to look back over the prior years - time made tangible through checks and boxes.
G. I have a pair of golf-obsessed friends and am thinking of giving them these Golf cocktail stirrers as part of their holiday gift.
H. I bought two copies of this Nights and Weekends cookbook this week - one for me and one for a family member who is an excellent cook. See my favorite recipe from the book below!
I. These Night Sky postcards are an easy hostess gift, and this Moon Ice Mold would delight my 7-year-old, who is in a big experimental stage where I am constantly finding different items being frozen in our freezer!
J. Last but not least, one of my mother’s aunts used to send us a box of Sweet Sloops every Christmas - and boy oh boy - 25 years later, do these chocolates still embody Christmas for me.
This recipe for Tofu in Miso Butter Sauce with Corn caught my eye in Nights and Weekends
Serves 4
1 (16-ounce / 450g) package extra firm tofu
2 tablespoons extra-virgin olive oil
1 (12-ounce) package frozen corn, thawed and drained
1 cup boiling water
4 tablespoons (½ stick / 55g) unsalted butter
2 tablespoons white miso paste
1 tablespoon soy sauce
1 teaspoon freshly ground black pepper
½ teaspoon kosher salt
NOTES: Extra-firm tofu is crucial to the success of this recipe. Softer types won’t stand up to the pan and will crumble rather than turning golden brown. To quickly thaw corn, microwave it or run it under hot water, and be sure to drain it through a sieve before adding it to the tofu. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
To remove moisture, place the tofu blocks on paper towels, top with more paper towels, and place a weight on top, such as a rimmed baking sheet with a cast-iron pan. Let stand for at least 10 minutes or up to 1 hour. Remove the weight and paper towels, and use your hands to tear the tofu into bite-sized pieces.
Heat the olive oil in a large pan over medium-high heat. When the oil begins to shimmer, add the tofu and cook, stirring every few minutes, until golden brown on all sides, 8 to 10 minutes. Transfer it to a paper towel-lined plate.
In the same pan, cook the corn, stirring occasionally, until lightly browned, about 3 minutes. Add the boiling water, butter, miso paste, soy sauce, pepper, and salt and stir until the mixture has slightly thickened and is smooth, about 3 minutes. Add the scallions and stir to combine, cooking for 1 minute. Add the tofu back in and stir until well coated. Serve the tofu immediately, spooned over white rice.
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