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Deviled Eggless Salad
1-1/2 cups non-fat cottage cheese
3 tbsp fat-free mayonnaise
3 tbsp plain low-fat yogurt
1 tbsp and 1-1/2 teaspoons yellow mustard
1-1/2 tsp soy sauce
1/2 tsp ground turmeric
1-1/2 tsp vegetarian Worcestershire sauce
1 tbsp rice wine vinegar
1-1/2 (8 ounce) containers firm tofu
7-1/2 green onions, minced
In a food processor combine cottage cheese, mayonnaise, yogurt, mustard, soy sauce, turmeric, Worcestershire sauce and vinegar. Process till well blended. Add tofu and pulse a few times, maintaining a bit of texture. Stir in green onions. Refrigerate for at least 3 hours to allow flavors to blend. 6 servings
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We Welcome Strays
 When I was young we used to go "skinny dipping"; now we just "chunky dunk" 
“The value of doing something does not lie in the ease or difficulty, the probability or improbability of its achievement, but in the vision, the plan, the determination and the perseverance, the effort and the struggle which go into the project. Life is enriched by aspiration and effort, rather than by acquisition and accumulation.”
― Helen Nearing, The Good Life
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