Food
Saturday I made spicy chicken broth from leftover bones from the feast with matociquala last Thursday. Today I combined them with a bunch of long, thick noodles (as I could only find a frozen five-pound bag of the kind I like at the Asian grocery yesterday, and so have far more than I need for dinner tonight), simmered it for an hour, then threw in some cut-up rotisserie chicken breast. Heavenly!
Tonight I'm cooking vegetarian Chinese food. I'm planning on making shelled edamame fried rice and a tofu/asparagus stir-fry. Am I sane to think of treating the edamame and tofu like I would meat -- marinating them for a bit before cooking them?
Tonight I'm cooking vegetarian Chinese food. I'm planning on making shelled edamame fried rice and a tofu/asparagus stir-fry. Am I sane to think of treating the edamame and tofu like I would meat -- marinating them for a bit before cooking them?