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 Today
we have (well, I have) baby kebabs, steamed broccoli,
rice with umeboshi, and a storebought yomogi
daifuku. This was another "what have I got
in the fridge?" day. I often have rice and broccoli
on hand, just ready to pack, but I had no idea what
to pack for the protein bit, and I didn't want to make
more shrimp sushi. So, I gathered a few things up and,
using my vague memories of the backyard barbecues
of my childhood, I cobbled together miniature shish
kebabs.They turned out quite tasty, actually, and they
were easy to make.
Wanna talk
about it?
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