Here's a great, easy way to use tempeh, whether you're a tentative tempeh virgin or a seasoned tempeh veteran. (A reminder for the newbies: tempeh is made from fermented soybeans, and I swear, it's really quite good).
I whip this up a lot when I'm in a hurry and am in desperate need of protein. Just heat a little olive oil in a skillet and toss in cubed tempeh, mushrooms, red bell peppers, spinach, or whatever else you happen to have on hand. Sprinkle it with seasonings (I use some random herb and spice blend), and fry for about eight minutes, or until the tempeh gets brown.
Hint: tempeh tends to be an oil hog, and it soaks it up really quickly. To alleviate this, I usually add in some veggie stock and water, which works just as well as the oil and doesn't add any unwanted fat.
If you don't like the taste of straight tempeh, you can simply marinate it in balsamic vinegar, barbecue sauce, or soy sauce beforehand, or grill it instead of frying, which gives it an edge. Then, toss some shredded soy cheese and chunky salsa on top, wrap it in a tortilla (I use chile-flavored), and devour.
Want some additional ideas about how to feature tempeh in your meals? Check out the gallery.
Gallery: Tempeh Delights
Say it fast... Fizzy Gin, fizzy gin, fizzy gin! Why? Because it's fun to say, and soon it may be fun to drink. Diageo has come up with a way to make gin, vodka, whiskey, rum, or any other spirit carbonated naturally, using yeast and a "fermentable carbohydrate." 
I'm
always glad to see bloggers trying out homebrew projects. One of the most recent I've found is over at 
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