We just watched one episode of 30 Rock and two episodes of Glee and I was going to go read (cookbooks, of course), but I'm feeling bad about not doing a mofo post today. I know some bloggers blog every day all the time, and here I am going nuts after a mere three weeks. This isn't the post I had planned, but this is what I've got.
Here's a quick little stir-fry made with broccolini, carrots, celery, tofu, brown rice, Chinese red pepper and salted black beans. I got the beans (sometimes called fermented black beans) in an Asian market, and have been experimenting with them.
They add a wonderful flavor to traditional Chinese dishes — or quick stir-fries. It only takes a very small amount to flavor a dish. The red pepper looks just like cayenne but is milder and sweeter. It adds a nice, slightly spicy piquant taste to food.
And here, is a mutant bread. It looked perfectly normal as it was rising, but took on an artsy free-form shape of its own choice as it baked today. I admire its independence.
Have a nice weekend. We have a free pass to Costco tomorrow evening so we're going to see what kinds of food bargains we can find, just in time for Thanksgiving.
We just watched one episode of 30 Rock and two episodes of Glee and I was going to go read (cookbooks, of course), but I'm feeling bad about not doing a mofo post today. I know some bloggers blog every day all the time, and here I am going nuts after a mere three weeks. This isn't the post I had planned, but this is what I've got.
Here's a quick little stir-fry made with broccolini, carrots, celery, tofu, brown rice, Chinese red pepper and salted black beans. I got the beans (sometimes called fermented black beans) in an Asian market, and have been experimenting with them.
They add a wonderful flavor to traditional Chinese dishes — or quick stir-fries. It only takes a very small amount to flavor a dish. The red pepper looks just like cayenne but is milder and sweeter. It adds a nice, slightly spicy piquant taste to food.
And here, is a mutant bread. It looked perfectly normal as it was rising, but took on an artsy free-form shape of its own choice as it baked today. I admire its independence.
Have a nice weekend. We have a free pass to Costco tomorrow evening so we're going to see what kinds of food bargains we can find, just in time for Thanksgiving.