smoking

"Hydrogen cyanide forms a foul tasting compound when it combines with tobacco smoke. For this reason, some chemists choose to have a lit cigarette in their mouth while they are working with it, as they receive an early warning against possible cyanide poisoning." http://www.chemistrydaily.com

in search of sushi

san diego roads remind me of europa. there's a ton of pretty canyons around, but the problem is when the roads that crisscross them are discontinuous or blend together so you can't even tell which direction you're travelling in anymore.

japanese markets always sell their sushi half off an hour or two before closing b/c they can't sell it the next day (as opposed to ralph's nasty bastardized several day old stuff chilling out permanantly fetid unsold). earlier this night, my aptmate and i embarked on an epic journey to find half-off sushi. in typical guy fashion, i thought that i could remember my way to mitsuwa from tagging along with a friend over a month ago. from a different direction and local too. heaven forbid that my inner compass should fail. what ended up happening was that we found the nudie bar district, a harley davidson convention/gathering, several car dealerships, and a hemmorhoid laser care clinic before giving up. we ended up instead at a quiet japanese restaurant we've been to before and had dinner in high style. after all that trouble and the week's worth of problems, it felt really nice to sit down in a comfortable place away from the usual reminders of nagging assignments and just enjoy good food and be waited upon. then peaceful classical music on the way back. although we ended up spending about five times more than we were planning on and an excessive amount of time on such a short trip... it turned out oddly relaxing.

after a quick google back at home it turned out that all the time we circled around, we were ridiculously close to our destination. life is funny.

BBQ baked chicken

this is so easy i almost forgot about it. filled a baking pan with raw drumsticks. covered in bbq sauce. preheated oven to 350F and then baked chicken on middle rack for an hour to hour and 15mins.

zuchini 3x!

this is the only thing i've cooked of note in the past week.

zuchini 3 ways. 3 zuchini. first one sliced round and sauteed with garlic and ginger. second one sliced lengthwise and simmered in pasta sauce. last one sliced and boiled in tamarind shrimp broth (sinigang?) right in the microwave.

the world around me is like garlic. it always smells better than it tastes. maybe that's why i love it. why do i find myself thinking in food metaphors? it's almost as if i find it more comforting than people at times. that's probably true when there's no one around. isn't that the truth though? i'm busy in my own life. no time for those that i don't set aside time for. and those with time for me, i somehow.. don't need it. strange. i can see names of people in giant overlapping random circles on paper like a venn diagram.

marinated cucumber salad, healthy food for lazy ppl

pan-grilled korean shortribs with marinated onions, marinated cucumber salad, rice. i've been too tired, sick, and lazy to cook the past week, so mostly i've been eating horribly healthy stuff like bagels with hummus, cottage cheese, pears, cereal, frozen spinach. i totally lucked out one day at work when i found an almost empty box of veggie pizza and some salad--the remains of some catered business meeting. i'm such a scavenger i bring shame to vultures. mmm... meat is good... hmm.. scabs are not. i think i just ate one that came from a wound on my lip... eck.

liver and onions, taro root

liver and onions. i used the simplest epicurious.com recipe. though i think using some sort of wine or beer in cooking the liver would cover up a bit of the taint if the liver isn't straight off the cow. my aptmates turned visibly green when they saw me playing around with bloody squishy livers.

boiled taros

boil salted water. boil those small horse pucky-like roots of taro for about 10-15 mins. peel. consume with soy sauce.

chicharonnes and lentils

chicharonnes and lentils

2 strips of fresh chicharonnes(fried pork rinds /w meat on) from my local carniceria, cut up into little chunks (discard gratuitous fat but keep that delicious skin...)
.5 bag lentils
3 cloves garlic
a stalk or two of geen onions cut up into .5 in
1 boullion cube
optional ingredients: paprika, chilli peppers, onions, etc. etc.

washed and soaked the lentils a bit before throwing them in a pot with.. uhm.. enough water to cover by... .5-1in water. throw everything else in. boil. turn down heat a bit, cover, and cooked for... 15 mins. or something like that. great with tortillas. great for music.

teriyaki chicken and onions

3-4 boneless skinless chicken tenderloins
1 onion, sliced
for the marinade/sauce: a splash of rice wine, soy sauce, rice vinegar, a dribble of sesame oil, and a good pinch of sugar for the sauce, to taste. it's better to use mirin in place of the sugar and wine though. it's a japanese sweet alcoholic cooking wine. oh, and a smush of garlic

marinated chicken in the sauce for half an hour in the fridge covered. marinated onions seperately too. on med heat in nonstick pan, threw the onions in and cooked, covered, until tender. don't have too much sauce in the pan, b/c it night boil rather than get that saute action. shoved onions to the side of pan, and put the chicken in with medhigh heat. don't overcook chicken. i am always afraid to order it in restuarants b/c it always comes out dry. if you want to make it saucier, pour some more marinade in the center, and stir it around with a pinch of corn starch. corn starch is great b/c it thickens right away at a lower temp. flour needs to be cooked slowly at a high temp.

chilled cucumber soup and wisdom teeth

light and refreshing chilled cucumber soup

yesterday, made a soup based on the recipe on epicurious.com's chilled cucumber dill and smoked salmon soup. i cut the recipe in half and uh.. i'm too ghetto for dill and smoked salmon, so i left that out. 1 tbls butter, 1 small onion diced, 2 large cucumbers seeded and sliced lengthwise then into .5 in slices, 1 small russet potato peeled diced, 1.5 cans low sodium chicken stock, .5 cup nonfat plain yogurt. in a big heavy soup pot melted butter med heat, added onions ~3 mins to soften, added potatoes and cucumbers. cooked ~2 mins more, stirring about, then added the chicken stock. simmered covered ~25 mins, cooled a bit, then put in two batches into a blender on puree well. put back into pot, when cool, mixed with the yogurt (the recipe called for sour cream or creme fraiche, but this is just as good, and good for ya). chill in the fridge until cold then put a dollop or little swirls of more yogurt on the top of the individual bowls when ready to serve. the yogurt and the potato and butter flavor made the soup taste really creamy and rich tasting, even though i used no more than a tbls butter for the whole thing. it's good for ya even though it doesn't taste that way. from one of the taste testers, "it looks and tastes restuarant quality". the cake i made today didn't fare so well.

i'm so happy. today, i ate my first solid food. the swelling went down, and i can talk again! today, i did not lie around in pain in front of the tv half asleep. it was someone's birthday, so made a cake for him. one of my first attempts at making a cake... it didn't come out TOO bad. i won't be hurt if you end up throwing it away =) so much fun though-- just chilling with a close friend or two. it's all in the quality, and not quantity. these people are the good ones. this is as close as i'll ever get to be to being a glutton. you know little kids who eat too much and have so much fun that they start to feel sick? yup, haha.. went a bit overboard. probably shouldn't lie down now or i might force up an unpleasant combo of oreo milkshake biscuit gravy antibiotic chocolate cake goodness. ah.. finally, full. goodbye jello and congee. determined to gain back all the weight i lost this summer. in muscle! forced vacation leave isn't so bad after all. funny how the idea of "summer!" never seems to show up until you're not looking for it. !good times.

crepes

crepes

1 cup flour, 1 cup milk, 1-2 eggs, a tablespoon of sugar or two for sweet crepes. mix all together in a bowl until not that lumpy. let sit at least 20 mins, and no more than a day or so (in the fridge). heat nonstick on well seasoned pan on med high until water sizzles on contact. put a lil margerine/butter to grease it up, and ladle 1-4 tbls into pan while rotating it so that the batter forms a round thin layer. cook about 30 seconds each side. flip when small bubbles form.

roasted potatoes, corn, zuchini, green beans

roasted potato slices

3 med size yukon gold potatoes sliced 1/3" to 1/2" thick. sprinkled with salt, cayenne pepper, little bit of garlic powder, and some rosemary. rubbed with olive oil. preheated oven to 425 F then broiled for 20-30 mins.

braised zuchini

1/3 cup stock, 2 tbls butter, 1 lb sliced zuchini sliced 1/4-1/3". med heat covered cooking for 4-5 mins.

irradiated corn

husked fresh corn. broke in two with fists of might and power. wrapped each half seperately in a layer or two of plastic wrap. nuke for 1 min. flip the sides so that the sides facing the center are now facing out. nuke for another min or two.

stir fried green beans

1 tsp oil in wok or large nonstick pan. a large ainsley-sized handful of green beans trimmed and halved. not so much that it is too much and impedes with cooking. or just make two batches. 1 clove garlic minced. minced ginger or some chili paste. a small splash of soy or oyster sauce. sitr. fry. if using rice wine in recipe, or if just using water and want to make a sauce, use a pinch of tapioca flour to every 2 tbls liquid in bottom of pan to make a thick glaze-type of sauce. make sure the beans are up the sides or out before that part. stir like mad to keep from clumping.

i'm taking care of Joli. she's my wok. while other people have pets, i have pots and pans. well, not really, just Joli. determined not to get another nonstick disaster, i invested in carbon steel. and so i spent the whole evening cleaning and seasoning it. she's got a beautiful patina forming around the edges, but the bottom is burned.. so sad. listen well--season your pans with animal fat, not polyunsaturated oils. poor joli. i must scrub and start over. oh man, i'm boring.

jamie's rice salad, cookie crisp, hotdogs and fresh corn

jamie made a tasty rice salad today. it had kalamata olives, sundried tomatoes, some cilantro, feta, avocado, cracked pepper, vinegar, wine, and some other stuff mixed with rice. grilled eggplant sliced 1/2" thin, brushed with olive oil and sprinkled with salt is really simple and tasty. i made a rather tasty drink the other day. albertson's fizzy canned fruit punch with a ton of crushed ice and lotsa strawberries sliced into it. no alcohol in it, but i'm sure it'd make a nice mixed drink with southern comfort or flavored vodka. or whatever alcohol ppl use for something like that. rum?

friday was soma in ramona. i haven't had chocolate cake for breakfast in years. when i was little, my mom wouldn't buy me sugar cereals like cookie crisp. so for the first time in my life, i tried some. so disappointing. it tastes like captain crunch, not cookies. good junk, good company, and that semi-desert dry that i missed so much. the scrub is just different down here. and much too humid and cool. i miss the blazing dog days of summer. i almost forgot that day we had a waterfight at claire's. can't, musn't forget. memories are a double edged sword. they take attention away from the present, but let you hold onto happiness from the past. i want to live in a semi-rural area at least once in my life. city life jsut isn't that appealing.

just got back from being lost in downtown and dropping off qqq and my two little cousins from HK at the train station. one of them is like.. dealing with an ADD macaque on speed. it reminds me of my own trip when i was their age. i was a kid once--moreso than now, of course. i'm not that far away, but still, we all know how much i love kids. no mercy. it's really weird having to make decisions for someone else. one funny thing though.. i was buying some fresh corn in the market when one of them asked what it was, and it it was cooked. they'd never seen corn still in the husk uncooked. their previous exposure was KFC. all they really wanted to do was eat hotdogs and mcdonalds. double ew. it was hard enough finding a place that sold hotdogs, rather than having to buy a pack to grill meself. it was refreshing to not be able to find a mcdonald's in downtown. my grandma sent us a suitcase filled with instant noodles. she believes that there's no food here. which i just don't understand b/c when we went over and ate out, two american kids had to explain food that they ate all the time? i don't understand.

collard greens, salty chicken, cabbage and chicken salad

collard greens

collard greens, torn up into manageable bite size pieces. 1/8 cube of chinese ham flavored powder stock, 2 tbls water, small amount of butter. dissolved the stock, dumped in the veggies at med high heat. done in about 3 mins, turning to keep from burning. i bet it tastes better with real ham. some brown sugar too.

yim shui gai (salty water chicken)

petty standard chinese chicken dish. enough chicken drumsticks to half fill a pot. but before putting them in, boil half a pot of water.. mines was... maybe .75 liters? whatever. 3 tablespoons of salt. optional half inch of fresh ginger, smushed to release flavor better. high heat. when the water boils, put in the chicken. big drumsticks took me about 15 mins of cooking. turn off heat, let sit.. don't drink the water. if hte meat doesn't have enough flavor, add more salt and let sit longer chilled, or stick the pot int he fridge overnight like i did... i made a dipping sauce for it with a stalk of green onion and tiny bit of ginger finely finely chopped sprinkled with some salt. put 3 tbls of vegetable oil and a few drops of sesame into a pan on high and quickly "cooked" it for about 15 seconds. done.

cabbage and chicken salad

1/3 of a small cabbage chopped or sliced into 1/2 inch by 2 inch ribbons. roughly. put into a pan on high wihout oil after it got hot. stiryfry it to keep it from burning. cook just barely, maybe a minute that way to get rid of the raw taste and bring out the sweetness without making it limp. took it off the heat and transferred to a bowl. made a dressing with 2 tsp ponzu sauce, a small sprinkle of sugar, a few drops of vinegar, a clove of garlic finely chopped, and maybe a tsp of water and boiled that in the pot that previously held cabbage to mainly cook some of the spicyness out of the garlic. about a minute. pour over cabbage and toss. took a drumstick from the previous dish the night before and shredded it over the cabbage. serve cold. very darn tasty. i'm sure it'd be even better if i had some sesame seeds to put in it.

standard vegetable soup

vegetable soup

this is so much tastier than campbell's soup. 1 can plain chicken broth. 3/4 can Hunt's Diced tomatoes with balsamic vinegar, basil and olive oil (it was on sale. regular canned tomatoes, whole diced or stewed will work fine.). 1 can water. 1/2 small cabbage, cubed into 1''x1''. half an onion, cubed. 1 large zuchini cubed. 2 cloves garlic. Boil until veggies are cooked. Maybe 10 mins? Basically, as long as you have the 3 cans of soup base ingredients, any veggies will work fine. toss in some sausage or meat is good too. or noodles. or brown rice.

ground beef patties

1/2 lb ground beef. 1/8-1/4 onion diced fine. garlic salt. smush it all together. form into patties, large or small. cook throughly. when the first side starts to turn brown at the edges, flip it over in the pan. it might look nice to be all dark brown and charred looking, but it's rather dry and bad tasting by that time, so don't bother going for the chargrilled look. when they were done, i used the extra onions that were diced, a clove of garlic, a few tablespoons of my soup, some butter, and a pinch of flour to make a sauce. carmelize the onions in butter, then add the other ingredients stirring to make sure there's no clumps.

and of course, the ubiquitous rice.

*july 4th*

i made the same hamburger to grill today, but used soy sauce, onions, fresh garlic and that asian rooster brand chili sauce instead. had quite a bit of kick.

beef and onion stirfry

so i realized that i'd defrosted some unknown meat a day or so earlier so after coming back from burnout and ready to go to sleep, i had to cook it b/c i was afraid it'd go bad. defrosted meats only keep for like 2 days. less if pork or chicken. found out it was like a 3x4x1 in steak. surprise. a high caliber midnight snack. or tomorrow's lunch...

beef and onion stirfry

1 tbls wine
1-2 tbls soy sauce (or 1worcestershire:1soy)
.5tsp flour (corn starch works better)
half an onion that's been hiding
1 tbls minced garlic
1 tsp sesame oil

cut into thin strips across the grain-- that helps it stay tender and keeps the muscle fibers from contracting up all tough when you cook it.mix everything all up and let marinate for 5 mins. heat on high. dump in, and stiryfry it around until it's good and done--but not too much so it's tender. after it all browns, some blood will ooze out as the insides cook, so it should be ready shortly after that. quite savory, but some zing is missing though... shoulda used a lil bit of citrus.

celery stir fry (a few days ago)

5 stalks celery sliced diagonally half in wide
2 cloves garlic smushed
1 tsp rice wine
~50 ml of this tasty seasoned (w/o salt) chicken broth from henry's. swanson's or kimbo will work too (used the rest to reboil with some leftover brown rice for a light soup)

stiryfry on high or med high. always. should be crisp but slightly translucent when done. usually until the broth is alost all sucked up or reduced. the remainder of that can of broth was used to reboil some leftover brown rice into a thin soup/gruel for the other half of the meal. light and healthy.

birthday corndog cake

so i wanted to bake a birthday cake for a friend, and i didn't have cake batter.. don't usually bake, but i did have some cornbread mix...

all in one jiffy cornbread hotdog bake. i don't really understand why hotdogs and cornbread sounds gross to people(though i don't like hotdogs much.. i have 'em in excess though =(. i thought that those two, and baked beans, were traditional camp food for ease of cooking. am i an adventurous fooder, or are people now just more picky? that also brings to mind a cook book i found at home. it was printed in the 70s and in it was a recipe similar to my own, in addition to other wonderful delights such as sweetbreads, brains, and stuffed beefhearts. ah.. the good old days when not a bit of animal was wasted. thank goodness i wasn't alive then. some things are tasty, and some are not. actually, i like chicken hearts, gizzards (best ones at Donahue's Golden Fried Chicken in Pomona--hell yeah, a real fried chicken joint) and liver quite a bit, and small intestine isn't bad if prepared the way i like it. but i'm not a fan of large intestine or brains. but i hear brains are still popular in the south. if i were a rich girl sha-na-na-na-na-na... *ahem* and i could choose something fun to study, it'd be the food history. or something like that. so i would like to think-- i'd probably wander back here...

1 package jiffy cornbread mix (1 egg, 1/3 cup milk req.)
2 hotdogs

made cornbread as per instructions on box. cut up hotdogs lengthwise and lined edges of pan with them. pour in batter. bake. done. and guess what? it's highly edible. why shouldn't it?

brown rice and jarred indian hot mango relish.

curry, lap mei fan

veggie tofu beef curry, mild

component A
2 tbls garlic minced
red chili flakes
1 tbls rice wine
1 tablespoon soy sauce
.5 lb ground beef 7% lean
1 tsp sesame oil

component B
3-4 celery stalks
1/2 large onion
quarter cabbage .5-1 in chopped
green onions, chopped

component C
1 block S&B instant curry mix

1 block tofu, anytype (i used soft so it got all mushed up)

it that looks just a little bit strange with tofu and all, you caught me. i was going to make mabo tofu until i foudn that my sauce packet expired... anyway, cooked component A on med high heat until _just_ browned, but not too done. stir it around and break it into small clumps. smells good huh? that'd be a dish in itself to go with rice but.. onwards! move component A into another bowl at that point, and add component B into the same pot, in the order listed, one minute apart. if it starts to burn, turn down heat to med, add some water. stir. cover so it doesn't dry out. simmahd for maybe.. 5-8 mins(?) until it was tender. while that was going, took component C and placed in a ricebowl full of water, microwaved to get it soft. when the veggies were done, dumped in the tofu, the beef, and the curry sauce. mix mix. turn off heat when it boils again. enough to last 3-4 meals, esp tasty with rice... even.. lap mei fan. ittadakemasu!


lap mei fan = assorted dried meats rice

2 chinese dried sausages, liver, or savory, or sweet, whatever.
1 dried salted duck leg
2 cups rice, 3 cups water

washed rice, placed in rice cooker. added extra water. about a 1.5H2O / 1 rice ratio instead of 1.25. the dried stuff takes up a lot of water. place a wire steamer on top, or just toss stuff in the rice. doesn't matter, more flavorful that way anyways. rinse sausages, duck, cut fat and skin from the duck leg, toss in rice cooker... cover and push the button.. duh.

so anyone wondering how the rice cooker magically knows when your rice or food is ready? ok, since i'm the only one interested: there's a thermal sensor inside the bottom of the cooker, the thing on the spring. when water is still in the pot, the after it heats up inititally, the temperature remains constant, when it undergoes a phase change from liquid to gas (@100 C and 4.184 kJ/kg). when all the water has either turned to steam or absorbed into your food, the temperature inside rises again rapidly and when the sensor registers the change, it turns off the cooker. simple application of thermochemistry.. yay.

the flavor packet is optional, shitake mushroom broth

shitake mushroom broth - this is by far the tastiest shitake mushroom thing i've made so far...

10 shrooms whole, washed, stems cut off.
~ .5 inch cube of fresh ginger sliced up real thin
~1.5 inches green/spring onion sliced up
2 tbls soy sauce
1-2 tsp rice wine
~ .5 tsp rice vinegar
pinch of sugar

dump the ginger, soy sauce, wine, vinegar into a pot with 2-3 cups water. boil. add in the mushrooms and *gently* boil for 4-5 mins. put on top after you turn off the heat. that's it. it comes out a bit light, with the mushroom flavor in it... instant ramen plain kind of sucks ( instant ramen is really oily and forms a kind of scum if you let it sit w/ the same scummy water you boiled it in...) so i boiled it seperately and drained it before pouring the broth and shrooms over it. i don't know why, but i've had 3 ppl in the last week ask me if it was ok to make ramen without the flavor packet??? NO, THE RAMEN WILL BE RUINED AND POISON YOU. =P is it just me that thinks that's slightly bizarre? it always made sense to me to make the noodles first and then add the flavor later to taste in the bowl instead of guesstimating.. oh man, i'm really avoiding work, talking about making noodles.. =P

steak, brussels sprouts, onigiri

dinner was steak, brussel sprouts, rice:
preheated toaster oven to 425 on broil setting. broil means placing the meat on the first or second rack closest to the heat, which is coming from the top on broil setting. sprinkled on savory, cayyeanne pepper, garlic salt on both sides. broiled for 10 mins on one side, flipped tot he other side and did anohter 10 mins for medium rare on a 1 inch thick steak. when it's done, take it out, and let it rest for 5 mins so the tasty tasty juices don't all run out when you cut into it. at the same time, boiled up some water and follow instructions on frozen brussel sprout package. made rice, and covered that with some jarred indian garlic relish. actually, make the rice first. it takes the longest. if no likee garlic salt and junk, marinate in ponzu(a light citrus soy) sauce for half hour before broil instead.
*put it on the highest rack and broil for 6 mins each side for rare

brussel sprouts are tasty. aside from the slightly mushy texture, they taste like a cross between broccoli and cabbage. they're actually related to the broccoli and the mustard family...

lunch a few days ago - spicy squid onigiri (japanese style rice balls)
1.5 cups cooked calrose rice mixed with some instant vinegar sushi seasoning. distribute evenly in two lumps on 2 separate sheets of dried nori seaweed. julliene up half a pickling cucumber and spread that between the two. got some spicy semi-dried prepared squid from your local DB Marketworld or other korean market and put some on. wrap it up like a package and seal the seaweed with a little bit of rice vinegar or water. portable lunch perfect for those days i have 4 hours straight of class. actually, ANY stuffing + rice works well... ham.. carrots.. pickled vegetables..

the basix

i'm taking a break to kill time. i've noticed a lot of my friends don't know how to cook, and since a bunch of ppl are A) getting sick of dorm food or B) moving out into their own apts soon, i guess i may as well put down recipes of whatever i make, provided i remember how i made them. i uh.. don't own any measuring utensils except a cup. oh, and a shot glass.. therefore, it'll all be approximations. can you imagine eating instant ramen and frozen burritos for a week? usually what i make is sustenance fare. cheap and simple.. and to taste.

the most important staple.. RICE. get a rice cooker, calrose rice is usually 1 cup rice to 1.25 cups water.

what i'm eating right now: baked potato
wrap washed potato in plastic wrap, microwave for ~4-5 mins. sauce made by melting in microwave with one pat of butter (courtesy of the DC), some basil, cayanne pepper, garlic.

dinner: sauteed shitake mushrooms
heated pan to medium setting. put 6-8 mushrooms in with some minced garlic for about 1 min. drying out, added a mixture of 1 tsp rice wine, some chopped green onion, 3tsp water, 1 tbls oyster sauce, 1 tsp soy sauce. you can add a pinch of cornstarch to the liquids BEFORE adding it to the pan to make the sauce thicker. cook a few more mins until water is gone.. 3 maybe?

how to make a canned soup taste more like real soup:
add twice as much water, or 1 can if it's "ready to serve". cut up carrots, celery, potatoes, whatever veggies and toss into pot. boil. consume.

adding crap to plain pasta to make it taste good:
cook pasta like usual. at the same time in another small pot, add 1-2 tbls olive oil, half an onion diced, a few cloves of garlic chopped up, half a pound of ground beef, .25-.5 tsp cayeanne pepper, a zuchini if you want your veggies, and cook it up on med-high until the beef is barely cooked. at that point, turn the heat down a little bit and pour in half a jar of pasta sauce. when it's hot and simmering, it's done and scoop over pasta. too ghetto for ground beef? chop up a few slices of ham or pepperoni.

bean and smoked ham soup:
i made this a while ago, so i'm not sure i remember right, but it's damn tasty and will feed your for a few days. wash 1 lb anytype beans, boil with ~2 quarts water for half an hour. add 1-2 smoked ham hocks, clove garlic, 1 onion chopped, add 2 stalks celery chopped, 1 carrot chopped, half to whole 8oz can of tomato paste. some pepper if you like SPICY! simmer (gentle gentle boil) hour and a half. really easy to make 'cause unlike lab, you don't have to sit around and watch it boil.

ponzu portobello

sat night - panbroiled steak, sauteed napa, rice

tonight - portobello mushroom sauteed in garlic-ponzu(citrus vinegar/soysauce)-rice wine sauce, chasiu, rice

usually it's rice and pickled vegetables. yay for weekends. sometimes i loathe summit. thank God i can cook