WEEKEND BREAKFAST --- coffee | Norwegian pancake with apple and Norwegian goat cheese | grapefruit
AFTERNOON-TEATIME --- tea | little mountain nuts | Chinese preserved plums
DINNER --- red snapper ceviche with Belgine endive | simmered mackerel and daikon in white miso dashi broth, with fried tofu and gingko nuts | sauteed Chinese greens | rice | wine
the little pig drop-lid for simmering( Otoshi buta ) from MOMA
- the snorting little pig drop-lid worked great for this simmering pot of mackerel, daikon, tofu and gingko nuts
