liuzhou

So do I but have no way to toast the baguettes since my toaster oven commited suicide. I'll buy a new one soon.

Just for once, I decided to listen to my dietician. Then totally ignore her. Fried breaded chicken and chips. Token asparagus for scenery. P.S. You don't seriously think I have a dietican, I hope!

I also went the canned sardine* route, but just put them on a baguette with lots of black pepper. * The last of the cans I smuggled into China last summer.

I often pull that face when only cookng for myself.

Bon Appétit editor Adam Rapoport resigns over 'brown face' photo Several prominent staff members had spoken out about the photograph and the company’s internal culture

Penne with a ragu of a 50-50 mix of beef and pork with fresh tomatoes, onions, chilli and a little Vietnamese fish sauce for unami. Finished with grated grana padano.

Just watched East Side Sushi, a 2014 movie about a Mexican woman in America who gets into Japanese food. It's light entertainment, but certainly full of food.

To be honest, the taste is minimal. A bit llike barley. They are mostly there for medicinal reasons. The crackers were rather nice, though.

Thai red curry shrimp. There was a side of greenery.

I'm sure doing this is against Chinese law, but ... I had some home made jiaozi so boiled them but then decided to pretend they were Italian, so served them with olive oil and black pepper. I hope no one finds out!

Lunchburger Home made, spicy porkburger, lettuce, white onion and tomato. Bun. Two were had.

Well, someone asked.

That is yogurt with the famous pink mould mentioned before.

Stir fried chicken with mixed wild mushrooms (oyster mushrooms , tea tree mushrooms , chanterelles, almond mushrooms , cèpes, cordycep militaris, morels and bamboo pith mushrooms), garlic, ginger, chillies, Shaoxing wine and soy sauce. Rice.

In Chinese: 毛豆 - máo dòu In Japanese: 枝豆 - eda mame with sea salt.

Yes. I too was saddened to hear of your recent loss.

This you DON'T want to eat.

Me too. Normal technique in China. Gets rid of most of the crud.

Pai gwat is the Cantonese. In Mandarin, the main language of both Taiwan and mainland China, 排骨 - pái gú - it just means ribs, not any particular preparation of such.. I missed out one step in my description of her process. First she brought the raw ribs from cold water to a boil, then discarded that water and started again.

I started off with my favourite clam and mustard green soup in a peppery chicken broth. Then moved on to dish that is very special to me. It was first cooked for me by a dear Chinese friend, probably the best cook I've ever met. Like me, she hated to share her kitchen with anyone else, but, although she never gave me her recipe, she did impart at least some of her technique. Sadly, she passed away a couple of years ago at a very young age from complications of diabetes. Every time I make it as near as I can figure to her recipe, I think of her. Miss her a lot. Pork ribs. A two day cooking process. First the ribs, chopped into bite size pieces (as always in China), are simmered in water for about an hour, drained and cooled. (Water can be re-used as a pork stock with noodles). When cool, the ribs are marinated with garlic, ginger, chillies, Shaoxing wine, red vinegar, potato starch, a tickle of cumin and a little honey. Stuck in the fridge and left 24 hours. Next day, they are drained from the marinade and fried until browned. The reserved marinade is added along (with a splash of water if they look like drying out) and simmered for a couple of minutes. Finished with chopped Chinese chives. I served with rice and stir fried baby bok choy.

Sausage Baguettes with Whole Grain Dijon Mustard.

Don't set your alarm clock!