Gorgeous! How did you cook the ribs and what’s sprinkled on them? Thanks.
The ribs were cooked (steamed on a rack) in the pressure cooker for 17 minutes. They were first sprinkled with salt, pepper and pimenton. Removed , then brushed with TJ’s soyaki and run under the broiler. The Soyaki has sesame seeds in the mixture. They were precut ribs I got at the Asian Mkt. , but an uncut rack takes about the same time to cook. Thermometer registered 196* when I took them out of the pressure cooker.
The potatoes were also steamed In the pressure cooker for 4 minutes prior to being fried.
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Incredible watermelon from the CSA. Perfect lunch.
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Thanks. I thought those looked like sesame seeds.
Sometimes I use Baby Rays but this was the first bottle I saw in the fridge.
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I had a lobster roll last night and couldn’t even eat the damn roll part. Gah.
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I made my own mustard once. And discovered that some processed/prepared foods are fine.
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I never eat the roll. You’re right - Gah! I can’t even walk down the bread isle in our grocery stores (Stop & Shop and Shaw’s) without some nausea from the smell of preservatives. I do not bake. We do have a few sources of good bread on Cape Cod - Pain D’Avignon in Hyannis and PB Boulangerie in Wellfleet but they are not easy to access. When I do find good bread, I am very careful to squirrel some away in the freezer because the 2 of us can’t eat it all before it turns green.
And today we had….gussied up gazpacho and bountiful berries all from the Farmers Market. Can’t resist the beautiful displays of fruits and vegetables.
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Finally, 2 Asian supermarkets in the big city 10km from my small town now stock Korean black bean paste! Mr. Happy here makes it sometimes. I have eaten it in Korea but this is my first time making it at home.
Will check out Judy’s recipe next time
No pork belly or meat in the house so I made a simple version using the recipe on the lid.
Stir the sauce into the noodles when ready to eat. It’ll look nice and messy.
(Already deep-fried) taukwa tofu (Unicurd - Singapore). I steamed the tofu with rehydrated dried shrimps and spicy soy sauce.
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Here comes the sun!
Gorgeous summer fruits and gazpacho!
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I just assumed that you were still slicing the banana to put in between.
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Thanks to the farmers!
A favorite summer salad:
Homegrown Red Sail lettuce
Homegrown Mr Stripey heirloom tomato
Local peach
Feta
Olives
Spanish olive oil
Rice wine vinegar
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Lunch/brunch/call it what you want: my darling demanded bacon & eggs, so I made some. With a few veggies thrown in 
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I’d call it delicious!
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