Anna N

For those of us who grew up in postwar and food rationed Britain, trust me that Yorkshire pudding frequently WAS a dessert. I’ve had many a plate of Yorkshire pudding drizzled with raspberry vinegar and sprinkled with sugar after the Sunday joint. And no, pot was not legal.

I am laughing as I try to imagine you speechless. Laughing with you not at you.

Cold kimchi noodles. Hotter than Hades.

Even more disgusting than green bell peppers! but to each their own.

Wonderful, wonderful. I love a good blog!

Yep. It was the Irish Harp. Think I was there that year!

Spinach, mushrooms and mozzarella on a split and toasted mini pita with a side of pickled radishes.

No worries! I will come up for air or perhaps scotch once in a while.

Now I have a few moments to pay attention I want to thank @blue_dolphin for reviving this topic. I had no idea that cold noodles were also present in Korean cuisine and I definitely think they will have to show up on my table fairly soon. I think I am about to disappear down the rabbit hole of cold noodles.

Hiyashi-chuka. Cold noodles with a soy lemon sauce. Kinshi tamago (shredded egg crepe), tomatoes, cucumber, ham (well prosciutto, a close cousin) and shrimp.

@blue_dolphin May I ask you, politely, to step out of my mind. I am deep into my second or third reading of Takashi’s Noodles and craving a bowl of icy cold noodles. I was never able to accept cold soups until I had my first bowl of gazpacho and the first time I heard of cold noodles my reaction was almost the same until I tasted them.

Oh well maybe next year.

Chicken katsudon. I amazed even myself on this one. That chicken was as perfect as it could be. It was a small thigh that I took off the bone and then flattened somewhat with the spine of my knife before breading and frying it. We all know the consequences of pride so stay tuned for breakfast tomorrow.

Would that be organizing your spices or arranging an intervention for me?

That was my thought. Thanks.

I eat my experiments even the failed ones. Not very smooth and far too loose carrot-ginger dressing.

Since I organized my spices as best I could I have found I am much happier in my kitchen. I am much more willing to attempt some recipes and I’m much more willing to experiment a bit. Now if only I could address the rest of my tiny, cramped, and overcrowded kitchen. I desperately need an intervention.

@Shelby I’m laughing out loud. Not sure if I’m looking at a crime scene or pornography. It’s the pose I think.

Breakfast noodles because I can.

Shain, You are venturing frighteningly close to enabler status.

That would be Lazi.

But of course. I have the book but I found this online and it’s the same recipe. Click. The recipe suggests that the pears will take about six minutes to cook. Ha ha. Mine took considerably longer — like about 24 minutes. YMMV.

Oyakodon - chicken and egg rice bowl- (need to improve my technique) and pickled carrot ribbons.

What beautiful plating, beautiful colours and gorgeous photography.