Last night: stuffed shells with marinara sauce. Actually, the shells were the last of a batch that I made and froze a while back. I steamed them back to life. The marinara was made with my favorite organic canned tomatoes (Muir Glen), some chopped frozen bamboo shoots, onions, and grated zucchini that I froze from last summer (ssh, don't tell Mr. P). And it was all good.
Tonight: Inspired by the bamboo shoots, I meant to make yu-siang eggplant. The store I stopped at on the way home had many tasty produce selections but no eggplant. And I wasn't going to stop at *two* stores. Instead, we had a stir fry of onion, bamboo shoot, three kinds of mushrooms (crimini, portabella, shitake, all fresh), and broccoli. I tossed it with a weird sauce -- umeboshi plum paste mixed with some frozen cilantro paste. It kind of worked. Actually, I liked it a lot, not that I could ever reproduce it. We served the whole thing over rice.
Tomorrow and the next night will be dinners out (musical performance in town tmrw; dance in western ma saturday). Kitchen will likely reopen on Sunday.
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