daily slice-of-life photo blog of a Gen-X dad
Tonight Mariko had two friends over for a girls’ nite. We set up the table and spaced the benches on the deck apart enough to have a safe distance for the three of them, and they were able to catch up and enjoy some yummy drinks and food at their leisure. While they sat outside, the boys and I enjoyed the food indoors. And yes, I ate way too much. Especially the amazing sashimi. I love it!
I hope you had a nice, and safe, day!
またね～
I made some sigumchi-namul today using Maangchi’s simple recipe and it turned out great. As always, I should have made twice as much since the spinach shrinks down so much! We also had leftover zucchini and asparagus which made for a trio of yummy cold veggie dishes. Great on a hot summer day, especially since I was outside grilling some chicken. 😀
Give the spinach recipe a try if you haven’t already. It’s super easy.
I hope you had a nice day!
Bay had a last-minute request for burgers so we defrosted some ground beef and I fired up the ol’ grill. We didn’t have any lettuce or tomato, so we compensated by topping the burgers with fried eggs and peppers from the garden. Chips and a spinach salad (with salmon leftover from the previous day’s breakfast) and everyone was happy.
Here’s a gratuitous egg-yolk photo:
Photo info: FUJIFILM X100T, 23mm, f/3.2, 1/100 sec, ISO2500
Also, I don’t know how she did it, but Mariko baked up some fresh buns out of nowhere. Amazing!
I hope you had a good day!
またね～
This morning, Mariko made one of Bay’s favorite breakfasts: Eggs Benedict with Salmon. It’s basically substituting the ham/Canadian bacon with smoked salmon. What made it extra special was that the English muffins were homemade… super delicious! (Mariko had hers on homemade sourdough) What a great way to start Father’s Day. 😄🍳
We’ve been enjoying eating raw almonds and pecans lately, but sometimes I get the craving for roasted and salted nuts, so I’ll roast a small batch in our toaster oven. Basically, I put the nuts in a bowl, sprinkle with a little olive oil (not too much) and a few generous pinches of salt, then mix it so the nuts are coated before putting them on a baking sheet. Roast at 350° F for 7 minutes, then cool for at least 10 minutes. After that, they’re ready to enjoy! 😀
One recipe I followed had the nuts roasting for 12 minutes, but that was way too long for our oven. So, just play with the timing until you get them dialed in to exactly how you like them. And always make sure to let them cool, because the oils in the nuts get very hot, and if they are not cooled down enough, they’ll be too soft for that satisfying crunch.
