LUNCH--- ji-cai wonton with pea leaves
DINNER --- tri-color potatoes with mustard | parboiled arugula | broiled Korean style short ribs
- first week shutdown felt much longer
Friday, March 20, 2020
Korean style short ribs
3-20-2020 Fri.
LUNCH--- ji-cai wonton with pea leaves
DINNER --- tri-color potatoes with mustard | parboiled arugula | broiled Korean style short ribs
LUNCH--- ji-cai wonton with pea leaves
DINNER --- tri-color potatoes with mustard | parboiled arugula | broiled Korean style short ribs
Labels:
Korean BBQ short ribs
Blog Archive
-
▼
2020
(366)
-
▼
March
(31)
- louts root, plantain and shishito pepper
- artichoke and avocado
- filet mignon for Sunday
- almost like bar food, vegan
- French beans
- asparagus, spinach and new plants
- keep it fresh and simple
- simmered kabocha with shiso
- daikon, shiso and roasted peanuts
- homemade pizza
- spring brings artichoke
- Korean style short ribs
- from Norway to Mexico
- continue the green color theme
- green color day
- simmered Kao-fu
- keep cooking
- four pretty and flavor leaves
- minimalist approach for filet mignon
- Italian collection
- some treat at mid-week
- curry cauliflower
- mostly green
- green vegetables in early spring
- a dinner party at home
- wrap it up
- radicchio, artichoke and roasted red pepper
- bitter and sweet
- homemade shrimp wonton
- yellow chive, daikon and dandelion
- whole set Mexican
-
▼
March
(31)