Monday, November 12, 2012

When I Cook

It's usually vegetable-based. By that, I mean the vegetables that are crying out to be used need my attention.

Tonight, we ate purslane salad with slivers of red onion, and cubes of cucumber and Roma tomatoes, with Angelo Pietro ume dressing. And miso steelhead with Sun Noodle soba. The marinade was thinned with water and heated in the pan the fish was cooked in. All simple, but good. And there are enough leftovers for lunch tomorrow.

Now, if only the asparagus, zucchini and kabocha would stop talking to me!

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