It’s good to see that the art of butchery is not lost – and one that is also keen on experimenting rather than always sticking to the same thing since it’s “tradition”. Unfortunately, in this case the unusual experiment of adding pineapple and pork probably was never going to work as a sausage filling due to the pineapple acting as a natural tenderizer – but the soft, paste-like texture is not amiss in pot stickers so I’d still consider it a success. A deliciously decadent success…
September 14
I made the sushi this morning with the intent to use some avocado: FAIL. At least the gyoza was quite tasty despite using a rejected pork experiment (not mine). Lunch is mustard dressed yellow zucchini, french beans kimpira, tomato, ‘unconventional’ gyoza and makizushi (crabstick, mayo, sesame seeds and cucumber)
September 15
At home it looks like I’m the only one eating these bastardized gyoza, but it’s no burden really (nom) Lunch is tomato, pickled radish, mustard dressed zucchini, “experimental” gyoza and runner beans kimpira
September 16
I dream of okra in the main sidedish but at least I got the thickness I aimed for; plus I can eat it all with chopsticks! Lunch is improvised pork & prawn gumbo, garlic zucchini, tomato and pickled veggies
September 17
Steamed prawns, garlic kale, tomato, spring onion tamagoyaki and runner beans kimpira – they seemed too light until I ate the three onigiri.. Wakame with spring onion and sesame, hijiki with yukari, and finally kombu no tsukudani with cheese; in retrospect I can see why I feel so full
September 18
D’aaaw, squidies are always cute in my mind. Lunch is spring onion tamagoyaki, kale namul, stuffed squid and tomato.
Now, hopefully this cold or food poisoning won’t get me down this weekend
