90 degrees one day and 55 degrees the next. Try cooking, let alone dressing for days like this.
shorts, pool and grill today
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Sweaters, umbrellas and the oven tomorrow
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But we are lucky to live in such a beautiful place. Transition seasons mean taking advantage of spring vegetables; think greens and asparagus, as well as the occasional kabocha when the weather gets cold.
Monday
Sunny and pleasant. One of those trademark Bay Area days. Misoyaki Butterfish, My Mom's Japanese Coleslaw and rice. Butterfish was fresh and on sale yesterday. Even better, we had it grilled instead of the usual bake. Great when grilled, and is updated as such on the recipe.
Monday
Sunny and pleasant. One of those trademark Bay Area days. Misoyaki Butterfish, My Mom's Japanese Coleslaw and rice. Butterfish was fresh and on sale yesterday. Even better, we had it grilled instead of the usual bake. Great when grilled, and is updated as such on the recipe.
Homegrown arugula
Tuesday
Still pretty nice, but clouds are a-coming. Having Macadamia Arugula Pasta because the arugula in the garden is happy and waiting to be eaten.
Wednesday is Rain Day
Oven cooking. Mayonnaise Chicken, Roasted Asparagus and TBD cooked potatoes--likely also roasted somehow.
Thursday is Grill Day
Grilled Pork Loin panini with mushrooms and Jarlsberg cheese, or sriacha mayonnaise and leftover coleslaw.
The husband made a great and very easy pork loin rub/marinade over the weekend. This means we bid adieu to the pre-seasoned pork tenderloins. The new method is just that easy, and no preservatives. As a bonus, we can make a lot and keep the rest for sandwiches during the week. Recipe posting later this week.
Friday
Daikon was also on sale and looking very fine. It's still too cold for Na-omi-take tofu, so I'm trying a modified agedashi tofu. Pan saute or grill tofu slices brushed with a little sesame oil. Grate the daikon, mix with ponzu and green onions. Slather over the tofu and eat. Braised kabocha to balance out the high-strung flavor of daikon/ponzu. Rice and kim chee. I do like the sound of this meal already.
Adventures from Vancouver start this week too. Eat Well. Be Well.
Still pretty nice, but clouds are a-coming. Having Macadamia Arugula Pasta because the arugula in the garden is happy and waiting to be eaten.
Wednesday is Rain Day
Oven cooking. Mayonnaise Chicken, Roasted Asparagus and TBD cooked potatoes--likely also roasted somehow.
Thursday is Grill Day
Grilled Pork Loin panini with mushrooms and Jarlsberg cheese, or sriacha mayonnaise and leftover coleslaw.
The husband made a great and very easy pork loin rub/marinade over the weekend. This means we bid adieu to the pre-seasoned pork tenderloins. The new method is just that easy, and no preservatives. As a bonus, we can make a lot and keep the rest for sandwiches during the week. Recipe posting later this week.
Friday
Daikon was also on sale and looking very fine. It's still too cold for Na-omi-take tofu, so I'm trying a modified agedashi tofu. Pan saute or grill tofu slices brushed with a little sesame oil. Grate the daikon, mix with ponzu and green onions. Slather over the tofu and eat. Braised kabocha to balance out the high-strung flavor of daikon/ponzu. Rice and kim chee. I do like the sound of this meal already.
Adventures from Vancouver start this week too. Eat Well. Be Well.
