Ｉ really don't want to post this on top nosh since it isn't worth twopence; all made with similar ingredients, obentos and a few late night dinners, using up larder- one just sees how much I tend to plate things beforehand, and as we all eat at different times and different things- there are masses of ones looking a bit like the other but not quite. This week it's been a bit of more on the Japanese side but not quite- it changes always.
2 quick lunch with pork chops, cottage cheese
salad and the LOVELY sause I talked about with Cremini mushrooms, wine and peas etc featured on later picture with spaghetti; usable on anything practically, really yummy
3 kiddies dinner today; bacon,cheese and onion smiley rice cake (leo loves these) with Yasai no nimono- ito konyaku, shiitake, bamboo shoots, beef done in sesame, garlic and soy-mirin-bit'o cornstarch stuff, carrots of course
4 One of Mako's favorite spaghetti (notice they are always straight, this is not my choosing) maybe not for westerners- Mentaiko - spuicy cod roe (or ovum as they so nicely put it in the dictionary) butter, touch of mayonnaise, Kobucha (tea made from Konbu, seaweed) extract of mussels, touch cream, salt pepper, touch soy sauce, touch Dashi (fish stock powder) - topped with Nori and shiso leaves. Now you would think the combination was disgusting- actually it's delicious. As side
Swiss chard with garlic and bacon, leftover chipolte sausage.
Sorry, have to go now- have to cut this short- kiddies.anyway it's not worth it, more of a diary than anyone wanting to make it. xoxos
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