We cook more on the weekends and Mondays and less during the week when we eat the PPIs left from those meals.
I ate granola, tropical fruit salad and yogurt for breakfast, but had a hankerin’ for a bowl of noodle soup for lunch.
At 11:30 I filled a 2 quart sauce pan 2/3 full of water. I added a cube of Pho seasoning and a tsp. of Dehydrated Dashi. Then I added 1 large mushroom sliced, 1 Shallot minced, three types of noodles, wheat, bean thread, and 40 mm rice flakes. I went to the compost pile and picked a handful of arugula diced it added it with two diced bok Choy leaves. Then I added a large T. of red miso and, after fifteen minutes I added six shrimp and two fish balls sliced. I garnished the soup with thinly sliced green onion.
I added hoisin sauce and sriracha and had a delicious lunch. After the first bowl of soup I added water to the pot of soup because as the noodles expand the up a lot of the water. I continued to cook the noodles after I ladled the first bowl of soup out of the pot. I ate two bowls and had ½ of the soup left for tomorrow.
Suzette came home at 4:30 and I napped until 5:30 when we walked ½ mile in the neighborhood.
When we returned I fetched the PPI enchiladas and made mango salsa. Suzette sliced an avocado that I diced and added two slices of red onion minced, one mango, juice of a lime and about 3 T. of pasilla chili.
While I made the salsa Suzette mixed crema with some heavy cream to make a crema. We garnished the re-heated enchiladas with salsa and crema for a really delicious meal. We drank a Negra Modelo with dinner.
Bon Appetit
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