Food Group

Lunch Haiku
pierogies on toparugula on bottomdoused in frank’s hot sauce
(greetings from new york, yall)

Lunch Haiku

pierogies on top
arugula on bottom
doused in frank’s hot sauce

(greetings from new york, yall)

Rice balls are the perfect snack for convention tabling because they’re so tidy - no crumbs or grease anywhere. These were plain but I’ve made them with pickled plums before… I’d love to make some bbq-filled ones too.

We got a Zojirushi rice cooker a few years ago and it’s one of my favorite appliances :>

All credit goes to Jake here but it’s so cute I had to post it. :x

Steamed egg, fried mushrooms, corn with oyster-butter sauce (DO THIS), brown rice, mixed green salad, watermelon and grapes.

All credit goes to Jake here but it’s so cute I had to post it. :x

Steamed egg, fried mushrooms, corn with oyster-butter sauce (DO THIS), brown rice, mixed green salad, watermelon and grapes.

Attempt at “naeng myun” (korean-style cold noodle). I didn’t have buckwheat noodles so I substituted with some vermicelli so it’s not quite the real thing but the rest came out ok.

Served with hard boiled egg, cucumbers, kimchi, and dumplings from the Korean market.

Attempt at “naeng myun” (korean-style cold noodle). I didn’t have buckwheat noodles so I substituted with some vermicelli so it’s not quite the real thing but the rest came out ok.

Served with hard boiled egg, cucumbers, kimchi, and dumplings from the Korean market.

Oatmeal, scramble, toasted pumpkin seeds, toast and goat cheese spread, banana and plum.

Normally for breakfast I just have plain oatmeal with maybe some raisins, but if there’s time on the weekends Jake likes to fill it out into mega-breakfast.

Oatmeal, scramble, toasted pumpkin seeds, toast and goat cheese spread, banana and plum.

Normally for breakfast I just have plain oatmeal with maybe some raisins, but if there’s time on the weekends Jake likes to fill it out into mega-breakfast.

Left to right: Roasted carrots and squash, omelet w/ sesame seeds, potato rice, green salad, toasted pumpkin seeds, and mixed fruit.

Left to right: Roasted carrots and squash, omelet w/ sesame seeds, potato rice, green salad, toasted pumpkin seeds, and mixed fruit.

Kabocha pumpkin soup and freshly baked bread.

BTW, if anyone’s interested in making bread I highly recommend http://www.thefreshloaf.com/. Their lessons are super informative. This bread is based on the recipe in Lesson 2.

Whoa, I’ve really neglected posting here. Here’s a backlog of stuff!

Brown rice, spinach and goat cheese salad, corn, and one of my Chinese comfort foods, tomato and egg.

Whoa, I’ve really neglected posting here. Here’s a backlog of stuff!

Brown rice, spinach and goat cheese salad, corn, and one of my Chinese comfort foods, tomato and egg.

Potato latkes and sour cream. These ones were made with russet potatoes, onion, egg, salt, pepper, and flour.

Potato latkes and sour cream. These ones were made with russet potatoes, onion, egg, salt, pepper, and flour.

This dish (on the left) is a staple in our household, we have it at least once a week. The base is israeli couscous and sauteed onions. This particular combo adds bell pepper, kale, bacon, goat cheese, parmesan, and walnuts.
On the right is a slice of delicious leftover birthday cake given to me by A CERTAIN LOVELY PERSON

This dish (on the left) is a staple in our household, we have it at least once a week. The base is israeli couscous and sauteed onions. This particular combo adds bell pepper, kale, bacon, goat cheese, parmesan, and walnuts.

On the right is a slice of delicious leftover birthday cake given to me by A CERTAIN LOVELY PERSON