I love any types of noodles, but glass noodle is one of my favorite.
Particularly when I want a light noodle salad, this is the perfect choice.
This is what it looked like before I dug inside.
Noodles were covered with romaine lettuce, cucumber, carrots, sauerkraut, cooked tofu/mushroom/veggie, and cilantro.
Served with garlic soy dressing.
Here is my second attempt at baking sourdough bread.
This one is “Number 2a.”
It’s “2a” because I baked another loaf at the same time (so the other one is 2b).
I added turmeric per my hubby’s request, and it definitely shows its color.
I’m still so in love with this rustic look of sourdough.
Now you can really see the beautiful golden color.
I was interested in sourdough bread, and when Tartine bakery published their bread book, I was so close to trying it.
But then it took me almost a decade before I finally made my own sourdough starter.
(I didn’t use Tartine’s instructions for my starter or bread; Ten years ago I was able to look at the book from the libary after waiting for a couple of months, but their instructions werer too long and too overwhelming to me.)
If you are thinking about it, do it.
It’s not as hard as you think, and the whole experience from raising my baby starter to actually baking bread has been so amazing.
It’s not everywhere, but the Asian store I typically get my rice from has a shortage of Asian white rice.
I can get white rice from the other Asian store I go to (for other things), but I have some weird suspicion that their rice may be old (it’s really hard to know how old or fresh rice is because the number they print on the bags does not seem to make any sense to me).
But anyway, because of this and the recent discovery that my husband really likes wild rice, I decided to cook wild rice more often.
Unfortunately the picture doesn’t do it justice.
But this risotto (I did not use the cooking method of risotto, but the term probably describes this dish the best) was delicious!
Intense mushroom flavor, overall creamy texture, the wild rice texture accent, and the tanginess from the homemade vegan feta cheese came together so nicely.
It’s a comfort food but not heavy.
After finishing the “photo shoot,” I realized that the yellow bowl made the risotto look better.
So here is an extra pic.
