Wednesday we had so much cabbage that we had to make thoren for dinner. When you make it with cabbage, unlike the recipe for asparagus or string beans, it comes out a little moist. Mr. P actually handled the cooking. I helped with prep work and made a big salad.
Thursday, we tried a simple broccoli dish we found in the same cookbook -- mostly flavored by toasted cumin seeds and garlic and a little hot stuff. Turned out well. We used both farm brocolli -- more like rabe with big loose clusters -- and commercial brocolli -- more like a velvet carpet -- and served it over the last of last week's brown rice. With a salad, of course.
Yesterday, I had a hankering for fresh rolls, but went a little nuts in the Chinese store's frozen section. So for dinner tonight, we'll have fresh rolls (with pressed tofu, lettuce, cilantro, carrots, cucumbers, and rice noodles); yu-hsiang green beans (soy, vinegar, and sugar sauce) over brown rice; and steamed vegetable buns (store-bought). For dessert, we'll have rice buns with red bean paste and a rice pudding with bean paste, both store-bought, accompanied by watermelon. And yes, we invited a guest to help us. We'll also send her home with a small care package for her ill long-term houseguest.
Update: Wow, that was good. The Yu-hsiang recipe I found was tasty, but not what I was expecting. The food was good, the guest seemed to enjoy herself, or at the very least was her usual gracious self. And a good time (and meal) was had by all.
Tip: We sprinkled a little limoncello on the watermelon -- definitely a repeat.
And tomorrow? Off to a summer porch party with a salad made of all the bits and pieces we haven't eaten yet and a few supplemental bits and pieces I bought at the market yesterday.
By Monday, we may have run out of farm goodies, but perhaps we'll make a simple tomato sauce and serve it over pasta. Or we'll think of something completely different; we'll see.
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