I ate granola, milk, yogurt, and tropical fruit salad for breakfast.
At noon I made Miso Noodle Soup with the PPI Kombu threads from last night’s meal, three kinds of noodles (bean Thread, 10 mm. wide rice sticks, and soba (Japanese Buckwheat) Noodle, about 5 oz. of medium tofu, a heaping T. of red miso, three mushrooms sliced thinly, 1 T. of Chinese cooking wine and about 2 oz. of diced Aji Tuna. A very simple but filling Japanese lunch.
At 3:30 I rode to the Nature Center and back; the farthest ride of the year.
Suzette has arrived home when I returned and after a quick tour of the garden she suggested we make Tempura for dinner. I peeled the pound of shrimp I bought at Sprouts on Saturday while Suzette mixed a cup ofTempura mix with 1 cup of cold water and sliced eggplant and zucchini into 2 inch by ½ inch rectangles. We heated canola oil in the wok and Suzette dipped the vegetable sticks and shrimp into the batter and then dropped them into the hot oil to fry. Unfortunately, the tempura batter was ten years old and the baking powder of baking soda had gone flat, so the batter coated the vegetables and shrimp it did not puff up when it hit the hot oil. It tasted fine but was not puffy.
We made a dipping sauce by filling a small ramekins with the pickle salad marinade and then adding soy sauce to it.
We ate the PPI Carrot, Radish, and cucumber pickled salad with the dinner and drank beer to wash it down.
We watched an episode of the British Baking Show after dinner and I felt acutely aware of the defects of our tempura, when several contestants.were told, “Your flavor is good but your bake is underproofed”. A nice way of saying it fell flat, like our tempura.
After dinner I sliced two more Persian cucumbers diagonally and added them to the bowl of pickles, covered the bowl, and placed it in the fridge for another day’s meal.
Suzette also baked several potatoes that we will eat with hamburgers tomorrow evening.
Bon Appetit
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