The good news is I made it to the Asian market, unfortunately it was a complete madhouse so I kind of got my basics and got out. At one point I almost abandoned my cart because my anxiety was so bad.
I feel like I'm in another kitchen rut, kind of always buying and cooking the same things. Part of that is budgetary of course, but there's also a rut there. I was hoping to get some new to me greens. I always feel very intimidated by all of the greens I've never heard of there. Like how do you prepare it, what do they taste like? So, I was going to be brave and just pick one, but the produce section was BONKERS. Next time I'll plan better and go on a weekday.
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| Miso paste, potato flour crackers, enoki mushrooms, Shanghai bok choy, tofu, broken Jasmine rice,rice noodles, mandarins, crushed chili peppers, tamari, hoisin,soft tofu, tons of baked tofu,ssamjang sauce |
Believe it or not, I've never cooked with bok choy, and I actually think I've only had it maybe once or twice in my whole life! So I guess I did get one kind of new to me green!
I'm most excited about this! I've been watching Cheap Lazy Vegan for years now, and she has this a lot. It's a Korean dipping sauce made with gochujang, sesame oil, etc. I always see her dip cucumbers, and also lettuce wraps in this sauce. I love sauces and dips, so I'm always happy to add another to my arsenal!
I know it's not a lot of snow, and I'm very grateful for that, but the fact that there's snow at all on Oct. 25 is a bit much for me. Hello seasonal blues!
Snow already?! It's too soon! Hope you're keeping warm!
ReplyDeleteI think that my Korean friends long ago probably made the cucumber banchan I remember so well by just mixing ssamjang with sliced cucumber. You can also make soup with it! I haven't had it in ages and now you make me want to try to get some.
ReplyDeleteI love baby bok choy, I hope you have fun with it.
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