Today, I had pencil smoothie in the morning with blueberry (yes back to blueberry). Yes, banana AND an apple.
For lunch: remember those dumpling I was making yesterday? Here they were, going into the pan with lots of oil. Because of my pork phobia, I cooked these at low heat and overcook them. The dumplings would have a crispy doughy skin and a juicy (hopefully) center. The result was a little carcinogenic (burnt), but I preferred it this way. For sauce, I mixed together soy sauce, red chili, ginger, garlic, green onion, cilantro, rice vinegar, mirin, and sesame oil.
The color of the sauce was pretty.
After lunch, Dennis and I went out to our respective appointments and also to hunt down the last few ingredients for tomorrow's secret cook-off. By the time we got home, it was already 7:30 pm and we were starving. First, I preheated the oven in anticipation of the Grill Lamb Chop with Olive Tapenade Herb Crust. Then, I quickly chopped off the salad: cucumber, tomato, pepper, avocado, and curly leaf parsley. Season my lamb chops, threw them into a pan for 3 minutes, and threw them into the oven for 10 minutes. Dinner was ready by 8 pm and I was blogging about it at 8:45pm.