It was a week like this almost 10 years ago when I thought “what are these poms on about the weather being so bad here?”. Though after some years of education that this is an unusual phenomenon I still find it amusing that anything above 25°C is considered “too hot” (not that I like it personally myself).
Thursday evening involved some beery business in town, and thankfully in preparation I fully made use of the half day off the next day – beer and hot weather (and vodka) don’t mix well..
This week I gave tororo kombu a try: it is a little bit unusual but the texture when dry is addictive – melting in your mouth almost like cotton candy. I’d probably try it as a soup if it wasn’t so hot!
June 29
Not the healthiest but one of the tastiest of lunches: mini tonkatsu, broad bean & wakame salad, eggplant & zucchini ‘bagna cauda’ style, yellow cherry tomato and umeboshi onigiri with tororo
June 30
It’s time to be porked – or is this a piglet? Such a small sad sample of pig.. Lunch is torcino* style pork, tamagoyaki, wakame & broad bean salad, eggplant tempura, escabeche veg and a tomato
* short curing time and added Jim Beam** and a splash of red wine
** probably the only purpose of it in the house: culinary alcohol
July 1
OK, now I’m impressed with the heat today. Good thing I’ve prepared a cold salad.. Lunch is linguine with olive oil & grated pecorino, grilled zucchini, fresh yellow cherry tomatoes, flash fried green capsicum, minced thyme and oregano, capers and roasted red tomatoes. I’m amazed this was robustly flavoured without garlic. Having fresh and cooked tomatoes really stimulated the appetite
July 2
I was planning this for dinner last night but ended up with pasta. So here we are: spicy noodles with garlic chives & spring onion, steamed prawns, stir fried veg (capsicum, carrot seasoned with chilli chutney, cabbage) and shredded omelette. It was another lesson learned that this stuff really needs a bowl. And a shaker for the aonori..
July 3
Delayed post, and this was dinner since my day started later: tempura eggplant with aonori, tamagoyaki, cucumber & wakame salad, escabeche veg, stir fried carrot & cabbage, tomato and sushi (prawn, sesame seeds, cucumber & mayo makizushi and inarizushi)
