use real butter

Dinner tonight was Chinese hot pot, or Japanese shabu shabu. When we entertain, or if it’s a special occasion, we have chicken, shrimp, scallop, fish, beef – but since it’s just week night dinner, I sliced up flank steak. It’s pretty simple and especially delicious on a cold winter night. The bean thread noodles (also called cellophane noodles) are from China. That’s not good, according to Grandma. She says their texture sucks compared to better quality noodles from Thailand or Vietnam. Unfortunately, the Boulder store only had brands made in China.

spinach, cellophane noodles, green onions, flank steak, mustard green, tofu, fish balls

jeremy, master of the chopsticks, begins cooking the flank steak in the hot pot

ladel the soup into your bowl of goodies

The new DSL is fabuloso! Jeremy said we can tell our ISP to cancel our account on Monday, after one week of comparison. I was ready to tell them to stuff it after 12 hours. Blasted stoners…

red beans and rice for dinner

I was craving spicy today. Well, to be honest, I have been craving spicy all my life. I love it. I made red beans and rice for dinner tonight. It’s really quick to make, but the prep can take a little while. Aside from the rice, the beans, and the sausages, I really love the vegetables! Unfortunately, Safeway carries crap for Andouille and had some strange chicken version that tasted not like what I think Andouille tastes like (I’ve had the chicken version Andouille from Trader Joes which is really pretty good). Nothing a little Tabasco can’t fix.

**Jump for more butter**

Chinese Cold Noodles

chicken breast, cooked and julienned (or in this case, julienned dried seasoned tofu)
cucumber, julienned
carrot, shredded
egg sheet*, julienned
preserved mustard green**, julienned
bean sprouts
chinese ironman flour stick noodles (cooked)
peanut butter
hot water
soy sauce
sesame oil
red wine vinegar

the chop chop: cukes, tofu, egg, mustard green, the whole shebang

* Egg sheet is made by beating about 4 eggs in a bowl and pouring contents onto an oiled hot frying pan and letting it cook until mostly done. Flip to cook the top and then remove to chopping board.
** Preserved mustard greens can only be found in asian grocery stores. They are a salty, crunchy vegetable. I prefer the shredded kind, but the stupid store in Boulder only has whole ones.

**Jump for more butter**