Tempura style tofu with a spicy soy dipping sauce (from Asian Tofu), plus a stir-fry with baby bok choy and the leftover sweet potato noodles. The tofu was terrific---nice and crunchy on the outside and soft inside. I would cut the pieces smaller next time, even though it would be more of a pain. The stir-fry was only meh, and too spicy for Carter. It was kind of watery. Homemade Snickers for dessert. The good and bad news is that they taste just like Snickers', albeit with a higher ratio of (excellent) nougat. The other good news is that I finally worked up the courage to temper chocolate and it went nearly perfectly. The recipe is from Bravetart; I have been happy with the things I have tried from there so far.
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