time! I don't often make California rolls,
not because I don't like them, but because I can't seem
to get the hang of picking out decent avocados. They
may feel right, but when I slice them open they're either
hard or browning. This time I got one that's acceptable
at least, so here's the sushi.
I made this batch of zucchini & onion stir-fry
with tatumas, AKA Mexican zucchini. I don't know if
they are actually zucchini or just similar, but they're
close enough that I deem any difference insignificant.
By the way, I cooked this batch in a cast-iron pan that
I seasoned myself. Have you ever seasoned a pan? If
you ever need to do that, make sure your kitchen is really,
Finally, I have steamed
long beans and fresh longans. I always feel bad about cutting long beans
- if they aren't long, then... they aren't long! But
it does cut down on the unwieldiness and splatter factors.