Well, I have my new camera. Inside it is the old memory card with the pictures I was taking when my old Black Beauty broke (I call the new one Little Red). I will share with you the last few minutes of the black camera’s life.
Here is the beginnings of gluten free peanut butter chocolate chip cookies, made with teff flour and a little nutritional yeast.
Press as much water as possible out of one pound of water packed extra firm tofu. Tear it into chunks and sprinkle, to taste, with gray salt and black pepper. Add turmeric for a nice yellow yoke-like color. Add a pinch of nutritional yeast, if you so desire. Gray salt has a sulfur taste that gives this the egg flavor. You may also need to add a pinch or two of regular salt.
Stir to coat the tofu. Taste, and make any necessary adjustments. Let it chill in the fridge for at least half an hour, but overnight is better. Great in a sandwich, or just eat it as-is!
It’s also good with fresh minced onion, or a bit of garlic.
Drop your camera. On the hard ceramic floor. With the lens out all the way. Then continue trying to take pictures and wonder why the camera won’t focus, and then notice the lens is bent in two different directions.
Put the camera down and continue cooking. (In this case, stir in the refried beans and tomatoes. Cook another 10 minutes.) Eat with tortilla chips, on nachos or in a burrito or tacos. Or on a Mexican pizza. You can do a lot with it.
Then buy a new camera.