lunch begins with - shock and surprise! - pseuki yaki.
Oh, honey, if you saw the amount in my fridge and freezer...
but having that ready to dish out frees me to try some
new things, like the carrot
& raisin salad I made with some more of those
red, orange, and yellow carrots. I remember having this
stuff when I was a little kid, and since I like carrots
so much, why not? It turned out great, although I remembered
why I don't often use recipes that require the
use of a grater. I somehow managed to grate my thumb
knuckle, and if you've ever done that you know the gruesomeness
that follows. Still, the salad was worth it. (And it'll
be worth it in the future to be a little more flippin'
careful with the grater.)
And then I have steamed purple
cauliflower. Now, normally I don't care for cauliflower.
There are better-tasting brassicas out there for me.
But I spied, half-hidden at the bottom of the display,
a single purple head of cauliflower. As you might have
figured out, to me any purple vegetable is the
produce equivalent of a big-eyed puppy in a pet ship
window. You know, the one who, when you make eye contact
and approach it gets up and, gazing at you as if you
were its savior, steps forward, wagging its tail hopefully,
and before you know it you're putting newspapers down
in your spare room. Anyone got any good