Corn is a little hit and miss here, and it’ll be a miracle if it were as tasty as back ‘ome down under; however, cooked as fresh as possible is a start. I’ve been meaning to give the corn and rice combination a try – rather carby but it’s an interesting change. At least the corn here doesn’t make the rice taste too sweet.
September 21
The cough has caught up with me so it’s ‘fast food’ today: soy simmered shiitake, shredded crabstick, spring onion, garlic runner beans, boiled egg, nori.. With a spicy chicken broth I was hoping for some throat relief. Though delicious alas a flu cure it is not
September 22
I think I can safely revisit chicken after such a long hiatus; attempted a lower fat version by prepoaching but I’m missing the crunch of the normal variety. Lunch is chicken karaage, cucumber slices, kimchee, tomato, runner beans kimpira and 3 types of rice (hijiki with yukari, plain and corn with butter)
September 23
Hello delicious leftovers – it’s a pity I don’t feel 100% to fully appreciate you. Lunch is honey soy chicken, capsicum kimpira, cucumber slices, runner beans goma-ae, tomato and corn rice
September 24
Oh noes, I’ve stained the lid! But the food was delicious so I guess I’ll live. Lunch is spicy chicken stir fry with capsicum, cucumber slices, runner beans kimpira, stir fried yellow zucchini, kimchee and corn rice
September 25
Mozzarella can be made without rennet so I’m claiming my vegetarian card today. Mozzarella, chopped mixed olives, grilled cherry tomatoes, capsicum & zucchini in a tomato & basil sauce (not pictured) to top the fusilli with olive oil and fresh sage.
I think I fail at serving size unless it’s for some 6 foot tall rugby player. The pasta was tasty but on the large side
