BREAKFAST --- coffee
LUNCH --- noodles with kimchi
AFTERNOON-TEATIME --- tangerine
DINNER --- stir-fried cauliflowers with tomato | sauteed green beans with fermented black bean sauce | rice | wine
- still fresh and local
Tuesday, November 5, 2013
cauliflowers and green beans
BREAKFAST --- coffee
LUNCH --- noodles with kimchi
AFTERNOON-TEATIME --- tangerine
DINNER --- stir-fried cauliflowers with tomato | sauteed green beans with fermented black bean sauce | rice | wine
Labels:
Chinese home cooking,
fall vegetables
Blog Archive
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2013
(365)
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November
(30)
- loaded with fresh vegetables
- through the clouds
- in the air
- whatever leftover
- chinese flat-leaf chives
- chorizo and potato stew
- keep the oven busy in a cold day
- Shanghai-style braised pork and chestnuts
- go there when you can
- pasta
- Goodness and Mercy
- vegetable leading characters
- cod fritters
- duck two ways
- Chiense yellow chives
- three pots
- cauliflower couscous
- between Shanghai and Tokyo
- pretty and crunchy
- songs of the earth, in a simmering pot
- Limpa bread and Norwegian goat cheese
- tender green baby artichokes and burning red maple...
- a bowl of pasta
- rice bowl
- a classic of work-day meals
- cauliflowers and green beans
- improvised bibimbap
- Homemade croissant from scratch
- a golden day
- beef stroganoff and pumpkin
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November
(30)