There’s excitement in the air since it’s leading up to warmer weather and beer festival season; this week was the calm before the storm. Luckily the asparagus supply remains strong though I did try mushrooms for something a little different.
I’d probably make the pork short ribs as my pick of the week – though not as tender as slow cooked the flavours were excellent considering how quickly it came together: a very summer flavour (if only we had gas for the BBQ!)
May 11
Dost my eyes deceive me: nothing cooked by me yesterday?! An abundance of leftovers (silver lining for feeling bad yesterday) courtesy of Yvan: grilled eggplant, grilled zucchini, tomato, chipolata with tomato sauce & piri piri, sautéed mushrooms and soy-seasoned grilled asparagus. And all gobbled down by me.. Is this the start of many? (Kidding, I know you don’t have much spare time)
May 12
Tried something different and added some extras to the rice; adding a bit of butter to the mushrooms may not of been the healthiest of choices. Lunch is green bean goma-ae, grilled eggplant, hijiki & carrot salad, tomato and chicken karaage (on a bed of shredded cabbage) with tricolour rice (mushroom, plain, carrot & sesame)
May 13
Ah, so that’s what I packed. Sumiso sauce is interestingly different if one uses cider vinegar (sparingly since it’s more potent than rice vinegar). Lunch is chicken karaage covered in a Korean chilli sauce, soy eggplant, tomato, grilled zucchini and steamed asparagus with sumiso. Rice today is half regular, half carrot & sesame
May 14
Noodle o’clock. It doesn’t seem like a lot was packed but I feel so full.. Udon bowl with spicy eggplant, spring onion, grilled beef steak with grated ginger, steamed asparagus, shredded carrot and soft boiled egg in a miso broth
May 15
It’s a good thing Yvan does large serves by default as lunch definitely was really good with the pork and fruit.. Lunch is spicy eggplant, coleslaw, ‘quick BBQ’ pineapple & mango, steamed asparagus, tomato and ‘quick BBQ’ pork short rib slices
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