DINNER --- simmered barley and kale | cucumber and daikon salad | leftover tofu and shrimp
wild buttercup from the street
- toothy and creamy the same time
Thursday, May 21, 2020
barley with kale
5-21-2020 Thu.
DINNER --- simmered barley and kale | cucumber and daikon salad | leftover tofu and shrimp
DINNER --- simmered barley and kale | cucumber and daikon salad | leftover tofu and shrimp
Labels:
vegetable barley stew
Blog Archive
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2020
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May
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- artichoke without choke
- burrata, basil and tomato
- kamameshi with silver sardines
- the cream puff challenge
- melons
- Thai-style bean sprouts salad
- vietnamese spring rolls in spring garden
- trio of pan-frying
- steamed manila clams with curry leaves
- the adventure of fig newtons
- barley with kale
- diversity of vegetables
- red,green, and yellow
- chive flowers, carrots and bean curd
- homemade Kamameshi
- mediterranean spring, experienced in cooking
- three drinks, five courses of a garden dinner
- the secret of puffing pita
- a meal of plants
- chive flowers
- dumplings with hand-minced vegetable filling
- in use of fresh spring mint from garden
- huevos rancheros, at dinner time
- Korean-style short rib
- where eggs go: pancake and fritters
- curry cauliflower
- thai-style rice noodle
- roma beans
- bronzino is back
- picnic in Sky Meadow park
- zoom happy hour cocktails
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May
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