tamago on rice

Tamago, Rice and Greens

October 22

My egg universe has recently expanded. I have certainly used eggs as a vessel to eat a lot of things. Omelettes, in particular have been a way to eat both classic and more unusual flavours. However, when I eat my eggs scrambled, poached, fried, or boiled I tend to season them with some salt and pepper at the most. I never actually considered flavouring the eggs themselves with anything else,¬†until I came across My Name is Yeh’s tamago recipe.

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red onion and apple grilled cheese

Red Apple and Onion Grilled Cheese

October 19

I never have bread in the house (as I had mentioned previously), we don’t go through it quickly enough but when the craving for french toast or grilled cheese strikes I typically, deeply regret this reality. However, I do sometimes have tortillas on hand, which are kind of just as good. They definitely aren’t as satisfying to eat and are completely unsuitable for french toast, but they do serve as a decent carb vessel for some delicious fillings. Every single day last week I ate a toasted tortilla with some vegetables and cheese. I normally snack all day long and don’t really sit down to have a meal, so it was a nice change of pace. The best version by far that I had was a red apple, onion and gouda combination.

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vanilla-mint green tea latte

Vanilla Mint Green Tea Latte

October 16

I misjudged Calgary. Last year, the winter was brutal. It came early, suddenly and lasted for what felt like forever. I was thoroughly convinced that this was a city of two seasons: a long winter and a short summer. While I probably shouldn’t revoke my judgement too early (it’s hard to tell whether this season or last is the anomaly), the whole point is that winter still hasn’t come. There has been a real fall. The leaves have changed bright yellow and the weather has been pleasantly cool but not too cold. I am pretty sure that fall is my favourite season so I feel very pleased that I get to experience one this year.

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mushroom soy noodles

One Pan Mushroom Soy Sauce Noodles

October 13

I love spending time in the kitchen, it’s cathartic for me. But sometimes, like everyone else, I have to make dinner within twenty minutes. Most of the time it’s because I have dance class and need to eat early so that I can digest and not puke all over the dance floor. On those nights, I usually opt for noodles. They are super fast to cook and I never need to make a sauce that requires a pan to heat it up. In the past, soba was my go-to. Whip up a peanut sauce, steam some vegetables, toss, and I’m done. While this will continue to be a staple for me, I have some good news, I’ve managed to cut down the time and number of plates/pots/pans to clean with this mushroom, soy sauce, noodle dish.

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