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Home cooking during the COVID-19 pandemic, starting in March 2020.
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Penne con Cavolfiore. This is a new dish in our Summer Italian menu. The recipe is so simple, but its flavor is amzing.
We rented an apartment for a week on Turkey's southern coast. Went to the local fishermen in the morning, made the meal at night -- with some contributions by our friendly neighbor.
First pass in the mixer, I just add the Pre mixed choi sum.
Note: Usually we add it just before serving, but today I decided to try before straining.
Chicken with chipotle mayo, roasted Russian fingerling potatoes with spring garlic and onions, steamed broccoli.
Fresh-picked leaves from our backyard grape vines. Early spring, when the leaves are tender, is the best time.
pasta in pesto sauce with beef slices and peas/carrot/corn
I say, pesto sauce is a must-have in everyone's fridge!
The most descriptive name I can give it. It's a combination of minced pork meat, scrambled regular egg with the egg whites of a salted egg, and the yellow is the yolk of the salted egg, broken down. It then goes to get steamed.
One bite off the Wife's Biscuit.
The boy and I hate, fine, hate is too severe a word, dislike the 'gai zai peng' translated into English as Chick's (as in real animal chick) biscuit; however, we quite enjoy the Wife's biscuit due to the subtle taste, not too sweet, just delightful.
Again, rightfully, only the wife can eat this.
Lis Chaong of ponyandmeow.com and thequirkyme.com