Today at Work I Made...

A salad. I brought red chard, spinach, a tomato and pickles to assemble a salad. I made a simple dressing with apple cider vinegar, olive oil, sea salt, and dijon mustard. I think a soft boiled egg is great when using a simple vinegar dressing. The vinegar  cuts the yolky lipids and makes a satisfying, creamy dressing. This is my first time using the pickles and they're perfectly sweet, crunchy, and tart.

Pickles #2

I ran out of pickles! I eat them often as a side dish to intensely potent dishes because they are cool, crisp and flavor neutralizing. For that reason I keep them simple. I soak them over night in salt to dry them out, rinse and squeeze out excess water, and then soak them in 5 parts vinegar/ 2 parts water/ 1 part sugar. I cut them in chunks and paper thin slices for some textural variety.

Today at Work I Made...

Sesame Beets, Salmon, and Black Rice. Beets have been all over lately. I keep a beet box in my refrigerator for snacks and sides and I will be pickling them soon to keep them alive. They taste like sweet dirt. I crave sugar so beets fill and satisfy me. I coated steamed beets with sesame seeds. I added sesame oil and soy sauce as seasoning. The colors were nice today; they were really deep and bloody.

Today at Work I Made...

I've had these 2 noodly Asian quickies (!!!) on reserve because I messed them up. Neither was what they were supposed to be but I guess that's no reason to hide them since they were both edible. I made egg noodles stir-fried with green beans, zucchini, bell peppers, chilies, and thai basil. I caramelized sugar and soy sauce to make a brown sauce. My big mistake here was trying to cook the noodles in a bowl of hot water. It became a large dumpling.

This is a salad I made which was supposed to be "summer rolls" but I forgot the wraps. The pork was poached in vinegar solution. I turned the peanut sauce (hoisen sauce, peanut butter, rice wine vinegar, and mung beans) into a dressing by adding more vinegar.