Same Old, Same New: Spring Garlic Pesto


This is a recipe blog? I mean…This is a recipe blog.


You knew there’d be plants too.


The garden and kitchen are intertwined closely.


A lighter colour because of all the bulbs.

Yo, Dear Reader, I’m back with a rough and ready seasonal ingredient recipe which may mean it mostly useless to most of you, but if you ever find yourself with a lot of young garlic you’ll at least have a single recipe that uses as much as you want. I warned that this is rough, I was ad-libbing, I used a third of the weight of the prepared garlic in almonds, roasted and cooled, let them cool first, trust me on that. Salt and Pepper, no garlic, other garlic, or cheese as I never use it and I just added Extra Virgin Olive Oil until it was easy to blend to a chunky consistency, then topped it off with the same for freezing.


The names are recorded somewhere.


In they go, this will last me a long time, I may not see much if any basil this year either.


A newer rose that resembles older varieties.


I had to cut the top off them.

For those new to Spring/Young garlic, which was me until today, it has a taste somewhere between onion and garlic, strong, but not overpowering or intense, you could eat it raw without too much of a burn. I planted garlic late, but you can also harvest it early when thicker, you can harvest it whenever you want really, it’s edible all year round, but Spring and Summer are best, Dear Reader. I took the stems and bulb, but stripped off the leaves to reveal the smooth white bulb and fresh green stem, the leaves were tough and withered in places. You can easily tel the stem from leaves even if it isn’t apparent at first, the stem is a thick round cylinder ending in the leaves, which form around the stem over and over which in time creates the “wrapping” skin for the garlic, but peeling the off you’re just revealing a protected, tender centre. Toss them in the compost and there’s no waste. I forget if I mentioned how it tastes…not my best today, Dear Reader, my apologies, it’s delicious, laugh if you must, but despite it being years since I ate any it reminded me of cheese and onion crisps. Strange, but true. Really a worthwhile way to use extra garlic cloves since you don’t need much rooting room to develop the bulbs properly nor much space between either. This will be something I do every year. Oh, I found out that the garlic not producing scapes is a actually softneck, could’ve sworn they were all hardneck, and that doesn’t produce them…whoops? Until later, Dear Reader, stay safe and take care.


I’ll find the name in time.


Every year it gets better.

Same Old, Same New: Basmati Rice Revisit

I think it’s festival squash, I took them all. I made so many Puree Scones.

Still tending to the birds.

The cold is creeping in now so I have to make sure they have feed they can’t eat all at once. Peanuts were cheap.

Yo, Dear Reader, I have gone back in time, to just before I started eating brown basmati rice exclusively, I had one major issue with basmati rice, well, a few, I have to wash it, brown rice seems indifferent to rinsing and soaking, I’ve heard about overbnight soaking…nah, but it just had a mushy texture, which as it turns out was me adding too much water. So, flash forward, I once again attempted the rice, neglecting to read the cooking time this time around, though I had it listed on the recipe, here, I, well I forgot to read it and started learning from scratch. After two batches I have cracked the code and can safely say that this is really well cooked rice. The grains are distinct, the rice is just so fluffy and tender you can really tell the difference between the brown and white and even between the jasmine and basmati. Cooking it softer and stickier is an option too from what I’ve seen, just leave it longer, 20 minutes, with about 250ml water. Live and learn, Dear Reader, assuming you put in the effort that is.

Finally! Now I have three rices to break up the funk I’m in.

Oh, yes, I fund another, cross-pollination attempts will be made.

Maniac energy fuzz bird.

I managed to raise a few hundred for a local group, all thanks to my baking, I’m a pretty good baker if I’m honest. Everyone is raving about it and if I’m putting up anything for sale in the future it’ll be that. Selling in bulk and stopping when supplies are gone is just the right balance, in a few hours I could make as much as some would in a few days. The concrete casting is going on the back burner, but I am trying a stone plaster mix, a stronger plaster of Paris, so they tell me it’s new to me and you know me, Dear Reader I’m ever curious. I have enough saved for my hot composter so that’ll be the next project, it’s an investment, an expensive one, but having all the leachate saved will be huge and when the bin really gets going it’d be like undiluted compost tea, adding comfrey into that may mean it’ll be even better. All I can do is plan and try, Dear Reader the rest is unknown and all the better for it. Until later, take care.

Same Old, Same New: Carrot Curry Refill

 

I did wonder why some purple carrots were listed as being purple all the way through, now I understand.

(A Dear Reader was kind enough to send a donation, I won’t mention their name, but I did want to thank them here and I hope they see this, thank you again, it meant a lot to me.)

Yo, Dear Reader, this post is an ungodly mess as it’s been updated a few times, there has been a huge bathroom renovation and I’ve had to fill, sand and paint a couple of doors, so I’ve been a bit all over the place, heh, I hope you’ll forgive me this because there is something worth sharing, alongside the carrot curry recipe rework. I did this in he middle of filling spice jars and replenishing blends, filling a door, scratched by the Late Naru over thirteen years of letting herself in, so it isn’t all that fancy a rework of Pumpkin Curry, but it is a delicious delivery of fresh onion and carrot, that never lost the taste despite all the processing. I used a curry blend, that is a variation of Nightshade Free Curry Powder where, no I never leave anything be, why do you think I’m plastering a door?, I add whatever else I see in the spice rack. You can add too much and mar the flavour, but a little pinch here and there does wonders for a very mild flavoured blend. The rest is just subbing carrot for pumpkin, carrot and curry powder really go well together, it was just sweet enough and really creamy, I just had to sit in the middle of the mess I myself created, nothing new there, Dear Reader.

There is currently so much happening that I’m only just certain I ate this today.

So, today I received a call, that to my poor torment brain sounded like the direst of news until I took a moment to think, there is a time-frame for the surgery, they hope to have it done before the end of the year, but it may slip into next, before Christmas is the latest they’re hoping for, but is wishes were horses etc, I will hopefully get a consultation in the coming months and start this terrifying merry go round all over again, if everything stays to the plan this will be the last surgery, a grouping of three procedures, so Jack will be knocked for a loop, it shouldn’t be as severe as the first, hard to beat that, but still I’ll be ready. I hold onto hope so carefully, Dear Reader, it’s a fragile, sharp thing when broken and I know the hurt this can bring, I’m far too familiar with it, but the idea of an end of the year finish would be incredible. The gardening has been bad this year, a cruelty as I was hoping to use it as a distraction from the wait, but if I could get the most of my healing done in the Winter months, best not to think too much on it, it’s a positive turn, Dear Reader, I’ll take small steps towards hope, it’s all I can bear right now. Sorry for this being messier than usual, I’ll be finished with the big DIY work soon and will be back in top Jack form, as good as that ever is. Until later, take care.

Bonus: Impromptu Rough Shepard’s Pie

I can still make a decent roux, who knew?

This will need to be adapted, I haven’t done anything with free-from flours in roux so you’re on your own, Dear Reader, it just seemed a shame not to share it. I meant to photograph the entire thing, but I went and painted a door instead. As you do. I made this from scratch, with no recipe to follow, mostly due to the fact the package version seemed terrible and I had a rough idea of what I had to do and a friend recommended some parts too, as I say, it just seemed a pity to not share it, you never know what could be useful to someone. Head over to Twitter for the recipe…the rough recipe.

Update: Turns out this was really good, even for a finicky eater, the recipe needed typing up so, for the gravy at least here you go, again you’ll need to figure the allergens etc, I’m just sharing it rough not as a recipe proper.

Gravy

Ingredients

450g Lamb Mince
30g Butter
30g Plain Flour
1 Medium Onion
2 Medium Carrots
1 Tbsp Tomato Puree
1/2 Tbsp Brown Sauce
1 Beef Bullion/Stock Cube
1 Tsp Dried Thyme
1 Tsp Dried Parsley
A Few Leaves of Fresh Sage, Rosemary and Thyme
Salt and Pepper to Taste

Method

1. Dice the Onions and Carrots and fry in some Olive Oil and Butter until Carrots are soft and the Onion has browned.

2. While Onion and Carrots are cooking steep the Thyme in Boiling water for a few minutes, remove the Thyme and add the Stock Cube, Dried and Fresh herbs, Salt and Pepper and mix. Add a little to a blender along with the Carrots and Onion mixture blend until smooth. Set aside.

3. Heat the Butter in a pot on a medium high heat until melted and just starting to bubble, remove from heat and whisk in the Flour, return to the heat, whisking constantly, until the Roux has started to become fragrant, add in the Tomato Puree and Brown Sauce and whisk for a minute or two.

4. Reduce the heat slightly and add the Herby Stock to the Roux base and whisk until there are no lumps, add in the Onion and Carrot Puree, adding a little water to the blender to loosen and whisk everything together. Heat for a few minutes until thick.

5. In a closed pan fry the Mince in a little oil with some water and let it steam on a medium heat until Mince has been cooked through. Drain and stir into Gravy.

Same Old, Same New: Espress(o) Ramen

Quick and easy. And not a combination you see everywhere…or anywhere…

Sauteed Sweet Potato because why not go all in?

A quick rework of Espresso Steak, Dear Reader, because I muddled up my days, this is getting to be a theme and I don’t do it on purpose! I forgot it was a pasta day, all my days are planned ahead and I can’t and won’t change it, and left out steak strips I keep for this kind of meal, but don’t usually do with pasta, but I had a grinder loaded with rich espresso beans and a bit of a curious thought as to how well it’d go with the Buckwheat Ramen, King Soba, you can get it on Amazon UK, so, yeah, Espresso Ramen. The only major Tweak was I kept everything covered, I did uncover the onions for a time to get them nice and browned, but I didn’t want any of the sauce evaporating, I added the rinsed noodles when everything was ready and let them just soak in the flavours. It worked well, you taste a lot more of the coffee this way as there aren’t any competing flavours, it’s nothing extraordinary, but it’s fun and a bit different so I thought I’d just share it.

Today was a great day to get out and harvest.

A mix and match.

Old strawberries are coming out now. Turnips are done.

A surprising haul today, I was out to thin out beetroot and had no idea so much was ready, a mysterious yellow beetroot has appeared too, it’s either a discoloured white or I’ve won the grand prize! The yellow beetroot is of course orange on the outside for some reason known to nature. The carrots are all various sizes, the Atomic Red were firmly stuck in the ground and the tops kept coming while the roots remained, I had to fight them to get them free. The rainbow seem very prone to bolting, the Resistafly seem to be the best of all, they’ll all get bigger as I leave them, but I needed to thin out some of what I have. I love these as you can just scrub and cook them, no peeling, no hard, woody cores, just sweet tender carrots. The tops of everything went straight into the composters, no waste in this garden if I can help it, Dear Reader. I have a fresh supply of comfrey tea fermenting and the weather is starting to look a bit better so I’ll hope things pick up. It’ll grow as i pleases regardless what I want, but I still like to pretend I have a say. Until later, Dear Reader, take care.

Same Old, Same New: Yearlong Coconut Basil Sauce

Those crates save so much time and backache.

Though sitting on the low kitchen chair hurts my back. Worth all the pain though.

I used a little more coconut milk and used some coconut cream too.

If only you could smell it, Dear Reader.

Freezing currently then popped out, bagged, put into one large bag and back they go.

Original recipe here. Today went from “I will do nothing” to “I have done too much”, but after a long year, Dear Reader, I finally have this Coconut Basil Sauce, sans lime and without any meat as of yet, but I tell you honestly without any hyperbole that this has been in my mind since last year. I made so much pesto that second year and the third followed with an even better harvest, I’m still eating pesto from that year, so I was able to experiment, but this sauce stood out. It’s this and the Basil Mango Sauce from here on out, this year hasn’t been as kind, but finally the sauce returneth! This is a huge punch of basil, garlic and I can’t tell you how much I’ve wanted it. Freezing diminished it in no way and the basil used was only hours old. The basil hasn’t looked as good as last year, nut last year was a true fluke I may never see again in my lifetime, but patience has paid off and I have a blend of, wait for them:

Genovese Basil (The great balancing basil, lets strong flavours mellow)
Thai Basil (The punch of aniseed and gentle warmth)
Basil Horapha Rue Que (Diminutive, but hat smell is concentrated)
Basil Cinnamon (Much like the Thai, but more vigorous)
Basil Violetto (A gentle warm clove smell and taste, but much stronger than other purple basils)

Even if this was all I get, I did have to take a heavy hand with the cutting, but I did feed them before they went back into the greenhouse, I will be content. I made three last year as a test and I have thought about them, the flavour is like nothing else. Pesto doesn’t compare. All I need do is defrost, let simmer with meat, or not if you prefer, get your own sauce mind!, and serve it over rice, if I’m lucky and the stocks last with Sauteed Harlequin or Sweet Potato. I started the garden for basil, just two long trays on a chair and look at me now, Dear Reader.

One of the rescue roses.

The Sweet Peas and Royal Mallow are starting to grow well, they’d been swamped by weeds, but a good, careful, weeding helped.

A lot of my roses were rescues. Much better in my garden than dead.

My red rose. Red is surprisingly rare around here.

Alcea Rosea. I thought it was dead.

There’s a big supermarket, getting bigger soon, that sells these bulbs, root sections and different kinds of corms for just €1.39, which is admittedly a very specific price, and you take a gamble each time, but if they grow at all they will thrive. The selection is so varied from little anemone to huge hollyhocks, I never let a chance to get something unusual out of the bin whenever they appear. It’s where many of my flowers came from, you can’t guarantee they’ll grow regardless of where you get them so it’s much better to go cheap and plentiful with occasional splurges. I lost a dahlia and something else that wasn’t marked, but after a moment I realised I had two hostas from a friend that needed potting, I lost lilies, though I have one and a nub left, but I used that soil for planting. I can replace and in a way I’m glad to have the chance to change things up, there are flowers I really do love, but you can’t keep everything static, that goes against nature. It’s not always an even flowing path, but wherever it goes there goes Jack, where it’ll take me is anyone’s guess, Dear Reader, but it’ll be fun, even in the heartbreaks fun is lurking just beyond the horizon. Until later, Dear Reader, take care.

I could’ve made this panoramic…whoops.

Next time…if I remember.

It’s very long.

Same Old, Same New: Crepes Revisited

I’m still getting the hang of not stuffing them so much they burst. Still, progress.

Yo, Dear Reader, I wasn’t certain I’d write this, but then I thought of the many Dear Readers out there like myself that might have been discouraged at a failure or two and then decided to type this up, also the batteries died in my Nintendo switch so here I am. Jack is all heart, Dear Reader. So, firstly I do have a Crepe recipe, joking I have three: And here and here, nope, four apparently. When I say I’ve been around I’m not joking, Dear Reader, but crepes have always caused issue with me. Whenever I’d defrost some they’d be too brittle to work with, I’ve only recently found that defrosting hem in the microwave straight from frozen then giving them a little reheat makes them as pliant as fresh. They still tear if they’re too full, I’m trying to gauge my lettuce and misjudging it to the point I can’t taste anything, I’m learning, this is a learning experience, Dear Reader, life I mean, not crepes. So, having solved that, I never thought much about it as I have other baked goods I use, but with the need for wraps the crepes have come back into fashion. Did you know that crepes were invented because crepe paper tastes terrible? For a brief moment you thought I was in earnest and I’ve let you down, Dear Reader, and I’m not sorry….okay I am. Onto the vague guide/ramble.

So, crepes aren’t all that complex, they’re almost a production line in that you start and go through the exact same motions and if done right you end up with extremely thin crepes. I’l try to guide you through my method, it’s basic, but works consistently.

An Extremely Hot Pan: Not too large or they’ll take too long to cook, I’ve made that mistake before, you want this on a high heat getting nice and hot.

A Bitty Bit of Butter: I like butter here, but oil might work too, the crepes have oil in them so you need the barest bit of butter, just a little piece that will evaporate almost instantly. I’m talking an eight of a teaspoon. Why? Because if you make the crepes too oily they’re get soggy. To me a while to realise the crepe will release when it’s cooked.

The Heats Off: Okay, I take the pan off the heat, give it a breath and toss in the butter, quickly swirl and then add about a third of batter, you want enough heat to cook, but not too much to heat all the batter right away. Gentle swirl it, the thinnest batter layer will stick and cook and the rest will fill in a neat, mostly neat, circle. Then back onto the heat.

One Two, Off You Go: You literally just need a minute or two a side, the crepe will release when the first side is done, just flip and cook again, then toss it onto a wire-rack and pull the pan of the heat and repeat. I let two cool and then stack those when the third is ready. I made four times the recipe above and they all came out fairly consistent.

Wrap it Up: When they’ve cooled I just stack two on a square of grease-proof paper and turn the corners in to make a parcel and into a bag they go to be frozen.

It’s simple, but much like scrambled eggs when you want them done exactly the same each time and want them to taste as good as they can you need to know the technique rather than a recipe. I love that buckwheat can be savoury or sweet, these work either way, I prefer savoury uses these days, but here’s nothing quite like a warm crepe filled with ice-cream. Just a quick bit of guidance, Dear Reader and a gentle reminder that this is still a recipe blog, even if the garden is busier than the kitchen currently. I’l be back again soon, Dear Reader, if you have any questions or need anything clarified just drop a comment below. Until later, take care.

Same Old, Same New: Coconut Milk Omission

The Original is here.

I did say I haven’t been doing much differently, Dear Reader, but as I was making a rough curry ramen just yesterday, a simple curry, but I just heated the coconut milk and left the sauce looser, it was actually really good, but whether I could emulate it exactly again is hard to say and a second try might make it forgettable, lets let it stay legend. As I was saying, sorry Dear Reader! I do ramble occasionally,  I had a coconut curry already so I decided to go for another “dry” curry, I say “dry” in quotes because there are curries known as dry curries if I’m not mistaken and I’m not claiming this as any free-from variation, these are just playful, fun reworks on old recipes and this is a very old recipe. It must be my second ever nut butter curry, which was special once as nut butters were new to me and as they were, still are, expensive I hated to waste them in uncertain recipes, but without many trials and tests I wouldn’t be where I am today, Dear Reader, so this recipe, simple in flavour and execution in both the original form and this version, has a special place in my heart, or stomach perhaps.

So, with he basic recipe in mind I left out the coconut milk and added some sweet potato chunks. I just mixed the spices, almond butter, some water and a little honey into a paste, coated the chicken and set that aside, I fried the onion and garlic until just starting to brown and added the sweet potato, I time it all by the rice so the whole thing takes about half an hour, a little more for the onion and garlic, the sweet potato can be tricky to cook alongside anything else in my experience, too little, even just a hair, and you end up with hard pieces, too much and you end up with mush, take it nice and slow and low and you’ll be fine, after ten minutes or so I added the chicken on the same low heat, adjusting as necessary, none of this is exact, nor does it need to be, and just let everything cook away. I use a little more spice when doing it this way, but the taste is still mild and pleasant, it’s nothing groundbreaking, but it is a useful way to make an old recipe new again for a dinner. That’s it for today, Dear Reader, I’ve mostly been out in the garden these last few days and next week looks to be the same, but perhaps better, so I should get my dose of Vitamin D and fresh air. I hope wherever you are the weather is pleasant and the food is tasty. Until later, Dear Reader, take care.

Same Old, Same New: Kind Words Curry

Everything can look like a white sauce if you try.

Yes, you to can make a simple white sauce with just a parsnip and coconut milk! Hah! Scared you there, Dear Reader, you thought I’d succumbed to the temptation to write up descriptions of my recipes that don’t reflect the truth, didn’t you? No? I appreciate your staunch faith in Jack, but really it shows how easy it is to present a recipe disingenuously and how unlikely you are to be called on it. I’m just me, Dear Reader, I never think of anything I eat beyond myself and you, the Dear Reader of every post, if I’ll eat it and you might too then you deserve absolute transparency in every post. Today I was playing with my Pumpkin Curry recipe, a great Winter warmer thanks to the spices, it’s May first, but still: Curry! I have done this format with this recipe before, but today I’m using Parsnip. See the title does make some semblance of sense. Why? Because I’ve been curious as to the texture of blended parsnip in a curry for the longest time. You have no idea how much I think about food, Dear Reader, there’s a very good reason I grow tired at times.

Oil and Sunlight make for glistening curry.

I’ve made this curry with pumpkin, squash, freshly harvested too, and sweet potato, but the sweet potato makes it too thick, this is where parsnip is useful, squash isn’t very good this year, it’s been on a decline and I have to hope it improves, it helps thickens the sauce, but lets it retain a measure of looseness, it coats the chicken and the spices mask the strong flavour of the parsnip well, but it doesn’t feel heavy. I sauteed the parsnip in butter first, I keep it in the freezer so I thought I may as well while I was going to need to cook it before blending anyway, it blends smoother than carrots which I often find lumpy, but then again it was blended with a lot of liquid. This curry could work with any vegetable, but some are just naturally more suited, the spices overpower the vegetables unless they’re sweet, like Uchiki Kuri, so you can toss in cheap vegetables and never notice. I blended the parsnip and coconut milk, but left the onions as is, I like the texture and never thought I’d say that. A simple curry, one that freezes well, has a really warm taste profile, but isn’t hot and does heat you up on a cold day. Whether you use pumpkin, parsnip or sweet potato you’ll find it a velvety, smooth curry. That’s it for today, Dear Reader, I’ll have to root through my own recipes to see where I’ll diverge next. Until later, take care.

Same Old, Same New: Peanut Butter Pasta

I’m still gradually overcoming old food aversions.

Raw onions aren’t gross, but I had to learn to eat onion when I first started, this is a lot of progress. I didn’t cook them at all and I know that’s a terrible thing to do to onions like these, but I couldn’t help it once. Way back when, before I stopped eating fish sauce is a good marker of time as any, I found a recipe for Peanut Butter Pasta, which didn’t really stick because I’m not that sold on ginger, unless it’s cooked and mingled with other flavours, but recently I have wanted to use it more, no coincidence that I’m currently growing some. So, when I was sitting here thinking about how to use it I remembered this old recipe, older than I realised, which included raw scallions and ginger. So, using that as a base I left out the fish sauce and use smoked salt, kept the peanut butter natural, left out the water, but kept the stock cube, I gave that paste a little heat and added the chicken, tossed it well and let it just cook, then in went the coconut milk and I let it all simmer away. The whole thing is super quick to prepare, I upped the ginger to about a tablespoon, I have it minced and frozen in cubes, increased the garlic and served it with buckwheat ramen, which is a thing apparently, I found it on Amazon under the King Soba brand, they make great free from noodles, it’s a little chewy and slightly elastic, you do need to rinse it well in cold water after cooking or it’ll clump. Then I tossed over the Welsh Onions because they’re all I had.

It’s a light sauce, ginger is the foremost taste, but it’s mellowed by the coconut and the peanut butter gives it just a hint of richer texture, but by using just enough it doesn’t thicken too much and detract from the slippery noodles, which refused to stay on my spoon, yes, a spoon. I was tempted to make this a separate recipe, but as with all of these reworks it wasn’t different enough and it’s still being shared. I love so many cuisines, Dear Reader, but I can’t eat any of them! Still I can take gentle inspiration, never matching the original, and get a little extra goodness in my meals. I hope to have fresh green onions to top rice and pasta with, I’m trying to include the fresh, easily harvested greens from the garden this year more than I have. I’ll get there eventually. Until later, Dear Reader, take care.

Same Old, Same New: Peanut Butter Timing and Noodles

Simmer, simmer something new(ish) for my dinner.

Welcome to Pep’s Free From Kitchen, I sometimes post food. Heh. Yo, Dear Reader, I told you I’d be back with…I didn’t? Well, surprise? I muddled a lot of ingredients together yesterday and just made a mess, edible, but nothing worthwhile so I decide to do myself better today. So, this is a mixture of recipes, but essentially you need a peanut butter, I used smooth for a change, version of Tahini Chicken which varies as to how it cooks but that doesn’t matter here, toss that aside, and fry some onions and a few cloves of garlic, all chopped chunky, or as you like, in some olive oil until they’re nicely browned, no need to go as far as caramelising, this is a quick preparation, then add the coated Chicken pieces give it all a stir and just cook for long enough to give the honey a chance to release that just starting to burn smell, it sounds like I’m being funny, but you’ll smell what I mean if you toss that mixture into a hot pan, a quick toss about is all you need, just to seal the chicken really, reduce the heat for a few minutes and then add the coconut milk, not cream we’re using a thickener in the nut butter after all, you let the heat reduce to avoid splitting the milk, give it a stir, let it bubble away for a while until it turns from a light brown to a more rich caramel colour and slap in your noodles, I’m using 100% Buckwheat Soba, I’ve bought quick cook noodles online so I might be playing with looser recipes in the future, and let them heat. Oh, you have to really rinse the soba in cold water to prevent it clumping, it works is all I can say, but you need to extra few minutes to reheat. The whole thing should take the same for boiling a large pot of water, give the onions a hair more maybe.

This is…two, maybe three recipes all muddled together.

You’re looking for a just thickened, just melted nut butter in slightly reduced coconut milk, sauce. The idea is to eat it as almost a broth, if you’re me, Dear Reader, you’ll need a fork and a spoon and lots of patience, those noodles are slippery. I have done warm Peanut Butter Pasta before, but this is a much thinner style. The short cooking time really imparts a different flavour to the peanut butter, it’s just let melt and little else so it’s much more like stick a spoon in a jar than eating something cooked. Truth be told, I had a caving for onions and have been watching a Japanese Drama about food. I love Japanese style food, it’s so far from what we eat here, I could eat much of it, but I enjoy it vicariously and respect the work that goes into that style. I like to be respectful of other cuisines and understand that imitation pales in comparison to having lived on a food and having everything to hand coupled with the knowledge of how it should taste. This is jut me screwing around, Dear Reader, but today it worked well. Not much else to say so I’ll leave it here. I’ll be back later, until then take care.