Cookery

Thursday, 28 May 2009 01:21 am
taimatsu: (papercut)
I think I might make potato salad tomorrow. I've got new potatoes and mayonnaise. If you were me, what else would you add?
taimatsu: (yomikohappy)
... or, in English, the house is my bitch.

I have got up at a reasonable time this morning (9ish), found clean clothes that I like (the ankle-length thigh-slit satin skirt isn't practical but it is lovely), and Done Useful Things. I have made a list of things I need to get done, and begun doing them. Top of the list was sorting out clothes-drying facilities, as the dryer-bit of our washer-dryer is broken (and will get fixed sometime next week when we can afford it). So I found the hooks left over from putting the blind up, and the nails, and the hammer, and installed a hook at each end of the bath, and found the string, and now we have a mini-washing line which can be unhooked as required. I have also put the concertina-clothes-horse on *top* of the washer-dryer, which is currently pulled out of its space, and so the entire load of clothes is happily drying away - and I have blocked the bathroom door so the cat cannot get in and fluff all over them.

I have made myself delicious lunch - a potato, tuna, spring onion and butter-bean salad with pepper and a little reduced-fat mayonnaise - and after lunch I will get to work clearing my sewing table and make a start on Robert's patched coat.

Foodgasm!

Monday, 4 July 2005 08:50 pm
taimatsu: (yomikohappy)
I am currently eating the yummiest impromptu meal ever!

Take one boneless pork thing, one portion of rice noodles, one sachet of instant miso soup, half an onion, one clove of garlic, and several spoonsful of sweetcorn.

Heat a wok containing a good splosh of sesame oil (and, if you are crazy, some soy sauce). Snip your pork into bite-size pieces. Slice up your garlic very fine, and your onion quite chunky. Meanwhile boil the kettle.

Chuck your pork into the wok. Stir it about to make sure it does not stick - repeat this frequently so it cooks on all sides and all the way through. Add the garlic. Add the onion

Put the miso in a saucepan and add about a cupful of boiling water. Bubble the thing gently. Add the noodles and a splosh of soy sauce and cook on a low low heat for the time it says on the noodle packet (four minutes for mine).

Add the sweetcorn to the wok, along with more soy sauce, and stir lots. Check the meat is cooked and the onion is softened. When the noodles are done, tip the contents of the saucepan (liquid and all) into the wok, and bubble like crazy till it looks good and you want to eat it. Then pour into a biggish bowl and devour it. Recommended cutlery = fork and spoon.

*goes away to finish eating delectable yumminess*

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