I used up most of the vegetable I got from my friends, but I still have some.
The celery has beautiful dark green leaves like I have never seen at the grocery store. Less than a half part is stems. I wanted to use beautiful green. I chopped it and sauteed with bacon and seasoned with soy sauce and mirin.
Next one is broccoli with beef.
The last one is zucchini scrambled egg.
It seems that Maki and Sayce enjoyed some wonderful meals, both restaurant and home-cooked. Your Korean tofu chigae in August looked so authentic; I will need to find out the ingredients and seasoning you used. And I tried tri-tip cut of beef with bulgolgi marinade, just like we had at your house, and it was so good broiled. The next day I sliced the meat thin and added it to a green salad - yum! Appreciate so much your diligence in blogging everyday.
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