|
 More
yakiudon! I make that
stuff in big batches. On the right is a soy
egg, which I was trying to make in the style of
a tea egg, except because of the way I cooked the egg
the soy flowed around inside the shell and created a
mottled pattern instead of sharply outlined cracks.
(I didn't make a tea egg because I don't like the taste
of tea. Yes, I live in the Deep South and don't drink
tea. Not even iced!) And there's also some edamame,
and cherry and blackberry turnovers.
This is the first time I've made turnovers in years,
but they're so basic and easy-to-make all I had to look
up was the oven temperature.
Wanna talk
about it?
|
