For some reason I am fail at soups. Thank goodness I live alone and am the only person who suffers from my soup experiments. Why is it cabbage tastes so good in soups except when I make it? Why does a tablespoon of soy sauce (added according to recipe!) turn an entire pot of soup from win to fail? And let's not forget the time my ham & cheese soup
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I have a ridiculous amount of noodles, so I'm trying to find ways to use them up. I've made my version of yakisoba a couple of times, and it's quite tasty, plus a good way to use up odds and ends of various vegetables. ^_^