realized after I made this that I had a weird twist
on the Southern American steak 'n' taters 'n' cornbread
dinner. I've got niku jyaga,
which is Japanese for meat & potatoes, and
cornbread (made with cornmeal from blue corn).
The fresh longans aren't American at all, but persimmons
are out of season.
I baked this batch of cornbread in an iron skillet.
It cracked in a weird but amusing pattern. Who
watches the cornbread?