Last night was a bit of a mosh-mosh.
Spicy chicken salad (copycat of my favorite deli item at Whole Foods that they stopped making) using Cantonese poached chicken and the alioli I made last week.
I had a solo slice of bread hanging out in the back of the fridge, so I toasted it, and then switched to brioche toasts.
Then out for drinks with a friend (WHEN did a $30 cocktail become ACCEPTABLE???), and I was hungry again when I got back, so I made crispy pan-fried kimbap (@digga is this a real thing, or did TJs make it up as one of the ways to eat their frozen kimbap?) It was pretty delicious, whether real or not. (I used to do the same to leftover sushi when I was younger, because I didn’t trust it the next day but I also didn’t want to throw it away.)
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Tonight: “Linner” of truffled mushroom chawanmushi topped with king oyster mushrooms followed by pan-fried noodles with vegetables (snow pea leaves, snow peas, carrots, onions, scallions) and more king oyster mushrooms.
The microwave yielded a lovely custard today, and only my second time making pan-fried noodles, but why on earth don’t I make them more often?!! Crispetty, crunchetty, whole at the same time soft, and intensely flavored. Yum!
