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Yesterday's lunch featured steamed beef buns with chopped-up water chestnuts mixed into the meat. Today I have a burger with water chestnuts mixed into the meat. Coincidence?

It may sound odd, but I really like the way the texture of the water chestnuts break up the monotony of the hamburger patty. They don't do much for the flavor, IMO; they're a texture thing. If you've never tried them, I'd recommend getting a can and trying them out in a stir-fry, soup, or whatever.

Anyhow, this is a hamburger on focaccia bread, with pickles (sliced-up baby dills), lettuce shielding the bread from the meat to prevent sogginess, and a small container of ketchup hiding in the steamed broccoli. And then there's yet more sanshoku dango for dessert.

Wanna talk about it?