There is an infestation of
komatsuna in the greenhouse, and baby
komatsuna is gaining vigor everyday. Gee, I can make
ohitashi,
gomaae,
shiraae,
nibitashi,
miso soup, Okinawan saute, saute with
miso, .... but Tom would know it is the same damn leafy vegetable, day after day. I clearly remember him saying "a leafy vegetable again," pointing at a young Japanese green floating in
miso soup on a sunny, beautiful morning some years ago. If I say this is Chinese, his focus would be on cuisine category, not vegetables.
- Steamed rice
- Mabodofu / mapo spicy tofu with bay shrimp
- Sour and spicy soup with green bean vermicelli, scallops and shiitake mushroom
- Hotate to komatsuna no karamiae / scallops and komatsuna in spicy sauce
And, I wanted to eat
mabodofu, a comfort food for me. And it's Chinese. Voila!
We have been eating some Chinese with Japanese dishes but we haven't had Chinese for some time.
Although I failed to meet the one-dish-with-oil-per-meal deal, doing otherwise once in a while is always forgiven.
<Note>
Not that I care so much about what Tom thinks about my cooking, I cannot deny that I listen more carefully to opinions expressed by the first responder in this household.
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