I did the ramen a little differently today. I boiled a kettle full of water and poured it over the noodle bricks and let them soak. I guess they went about 30 minutes before I transferred them into the bowls and added the veggies and broth.I’m getting better with my timing on the egg but I suspect it was just luck that this one was perfect.
We had company for lunch, so I stretched the quart of canned tomato soup with a 28oz can of “San Marzano style” tomatoes that I pureed in the can with a stick blender. I gave it a wee dusting of ground cloves to bring it up to spec. Worked great.
It kind of looks like a bench clearing brawl might break out. The dove is oblivious to the tension between the Jays and the Cards.
These are made with thin slices of flat iron steak, refried beans, sliced peppers and onions, and a sprinkle of cotija cheese. These are on doubled white corn tortillas that have been warmed on a hot skillet .
This was easy. I fried some sliced sausages in butter and olive oil till barely browned and then set them aside on a paper towel. Add sliced onions and peppers and cook them a little. Add garlic and chopped cabbage and toss to coat with the butter and oil, adding more if needed. Put the sausage slices back in, add a couple tablespoons or so of soy sauce, toss, and cover. Let it go for 15 or 20 minutes, stirring a time or two. Ideally the cabbage will caramelize a little but you should cook it to suit.