Fun side effect of making pho – you end up with a bunch of fall off the bone tender meat that you can then use for other dishes. Like these burritos.

Yearly tradition, slowly improving the recipe, still as comforting as ever.

I was asked to bake some bread, so I went the extra mile and revived the close to 5 year old sourdough I had dried and stored in the freezer. Miraculously worked, even if the timing of the dough ended up being tricky and it feels like I overproofed both loaves. Ah well, still great bread.

The problem with making those as a gift is that you run the risk of snacking them all by yourself. The solution to this is to just make a crapton of them. A bit of salt, cinnamon and orange zest really adds to the caramel-y taste. *scrunch*

Somewhere I imagine there’s a swamp hag trading great grilled cheese sandwiches for people’s soul or something. Might be worth it, just sayin’.

1

Error happened.

Hm, this one worked out nicely. Adding the proper amount of cheese and one egg to the potato topping makes for a nice crust. I should repeat this someday.

There’s shoyu ramen, shio ramen, miso ramen, tonkotsu ramen, so what’s this one? Dump-stuff-from-the-fridge-into-some-vague-hot-broth ramen, evidently.

…needed to be satisfied. Or is it a Schnitzel? Eh, either way, there’s something about crispy fried breaded cutlets that really tickles the comfort zone of your food brain. Hmmm… 🙂

…Walk into a tavern and order 2 goats, 3 kegs of beer and ask for the location of the next river. No souls were harmed in the making of this, but there were baos eaten on the side. If this doesn’t make sense to whoever reads this, neither did it as it happened.

Stuff like Pho is an elaborate fare that will keep you busy for hours on end. So this time I tried to go entirely the other way and made what essentially is a fast miso pork stir fry that I just filled with water and cooked the noodles in. Takes less than harf (*glug*) an hour and works surprisingly well.