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 I
was in the mood to do a lot of cooking this weekend.
There's pearl meatballs,
some stir-fried
asparagus and lotus root (I would have steamed it,
but my steamer was occupied by rice-covered meatballs),
a steamed
white mountain bread bun, carrot sticks, and a fruit
spring roll with ginger-chocolate dipping sauce
made by mixing some crystallized ginger in with
plain ol' chocolate syrup. I'd been looking for ways
to use candied ginger, as I recently bought a bag, thinking
that just because it said it was good for snacking,
it would be good for snacking. Yeow! That
stuff will take the lining off the inside of your mouth! But mix it
into something else and it's safe.
The steamed white mountain bun was a whim. The last
time I baked white mountain bread, I set aside a little
bit before making the loaf, formed buns, and steamed
them. I was surprised by just how soft and tasty they
are. The next time you're baking white mountain bread, you might
want to give it a try.
Wanna talk
about it?
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