Extracting resources from some lemons. Not sure exactly what I’ll do with them yet.

Last nights experiment: Agedashi tofu. It wasn't hard to manipulate the silken tofu. But I need to improve the crust. Also I didn't have any dashi. And I didn't to any toppings. It was mostly an experiment in deep frying silken tofu.

I'll be trying it again!

Char Siu Bao!

You can see the squash peeking out.

Going into the freezer tonight will be some French toast, from Flour 2. Overnight soak, pan then oven. My stock of eggs diminishes…

Still sick with influenza b, so I’m digging out some “Instant Pot Korean Beef” I froze in July. Bibimbap!

Miso cabbage and bulgogi chicken lettuce wraps with ssamjang.

A little salty!

2025 is likely going to see a lot of Ethiopian food cooked in this house. I doubled the Doro Wat recipe

All of this is basically cooked onion/garlic/ginger flavored with other things (chicken / chickpeas / collard greens).

I really need to find an easy source of split yellow peas.