cooking and reading
8/8/16 20:19![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bronze_ribbonsCathy Erway's The Food of Taiwan: Recipes from the Beautiful Island has been giving me the feels, as the hipsters might say. Among the dishes I've never heard of, there are dishes I've seen only my parents serve, and names recognizable to me in transliteration. Yet another book to revisit after Big Raft of Deliverables are delivered.
In the meantime, I have cooked up a pan of pitimi, aka millet, and mixed it with some chopped red onion, and ladled the lazy woman's tagine from yesterday over it, along with some leftover yellow bell pepper and butternut squash and roasted orange slices. I will tackle the bowls of hot red peppers after my stomach registers that it has indeed been filled and I can don plastic gloves without said stomach's noises drowning out the kitchen fan.
In the meantime, I have cooked up a pan of pitimi, aka millet, and mixed it with some chopped red onion, and ladled the lazy woman's tagine from yesterday over it, along with some leftover yellow bell pepper and butternut squash and roasted orange slices. I will tackle the bowls of hot red peppers after my stomach registers that it has indeed been filled and I can don plastic gloves without said stomach's noises drowning out the kitchen fan.