A little light cooking
In a continuing effort to “streamline and purify” my life I am attempting to raise nutritional content while lowering the overhead financial cost incurred per meal. I produced massive amounts of my “Crazy Brown Chahan” last week, with mixed results [Note to self: don’t try to manipulate two frying pans of the same dish at the same time, unless you plan on cooking them in EXACTLY the same fashion]. Not to be dismayed by a 50% success rate, I made a trip to the ever-sketchy Venga Venga last night and prepared myself for a deluge of culinary wizardry (more at: mimicry).
Last night I tried my hand at Mom’s classic spaghetti sauce but of course I remain cursed to never have ALL of the prescribed ingredients at the same time. So while I could get a pound of pure beef (at nine dollars mind you), poor Venga Venga had been ransacked of all celery by 7:00, so I used asparagus instead. Additionally, I had to substitute black olive paste for tomato paste. But hey, they’re both fruit and they’re both in paste form, so what’s the difference? End result: good, but not mom’s (of course). Oh well. At least I have enough hearty sauce for a couple days.
I also got up this morning in time to run, do the laundry, and make a half-and-half (half-Japanese, half-American) breakfast of soybean paste soup, soy milk and banana smoothies, and two fried brown eggs. I’m seriously contemplating niku jaga (meat potato) tonight, something I was fortunate enough to savor at The S last weekend.
Here we see what is becoming an increasingly common weekday event: a home-cooked meal, a Kanji study book, and a copy of “Embracing Defeat: Japan in the Wake of World War II“. Today’s menu includes home-brewed green tea, spaghetti, brown rice bread, and fresh spinach (Toot! Toot!).
It should also be noted that I’ve started anticipating never leaving work at any reasonable hour, so I always park my bike near the back (late night) entrance of the garage, and bring more of whatever I’m eating for lunch, in the case it needs to become dinner for two (me and the 19” Mitsubishi).
PS – I’m not sure if one is supposed to eat the stalks of spinach. Well, Japanese spinach (hourensou) is a little different from the US variety, but it comes with sizable stalks. I ate them steamed last night, but heck if I didn’t have a hard time keeping them down fresh at lunch today. It must be that 90% cellulose, 10% edible stuff ratio. After nearly losing my lunch I was reminded of the base elements Japanese were instructed to eat towards the end of the war, as at that time the country was so poor, food and resource shortages were rampant over most of the land. The government even generated educational materials teaching how used tea leaves could be eaten to fight scurvy, and dried cow and pig blood could be ground into a paste for protein. After this I felt incredibly lucky to have spinach stalks, and the gagging subsided.
Pan( vDelta );