B7 ficlet; Italian Flag Till October
For b7friday. Blimey, I haven't done one of THOSE for a while:
http://archiveofourown.org/works/435991
Also, I just had some lovely noodle soup for supper. I opened a can of vegetable broth from the Vietnamese grocery store. It's not as good as the Trader Joe's tetrapak, but a) it's cheaper and b) the store is more convenient. Seasoning mixture: lots of ginger, garlic-chili paste, and a couple of chopped garlic scapes from CSAs. Chopped celery, bok choy, a couple of chopped tomatoes.
When I was a kid, the Chinese restaurant near my grandparents' house had tomato egg drop soup, a great favorite of mine, although I suppose not authentic. Of course "authenticity" in a Chinese restaurant in Brooklyn in the sixties was about like "physics" in The Avengers, so whatevs.
When you're doing something boring, it gets less boring if you put more attention into it, so I chopped a cake of tofu into nice little cubes and put them in. Some fine rice noodles. When the noodles were just about cooked, I drizzled in some beaten egg and a drizzle of sesame oil.
Then I realized that, between the deep green of the bok choy leaves, the tomatoes, and the snowy tofu cubes...that a high percentage of *everything* I'm going to cook until October is going to look like an Italian flag.
http://archiveofourown.org/works/435991
Also, I just had some lovely noodle soup for supper. I opened a can of vegetable broth from the Vietnamese grocery store. It's not as good as the Trader Joe's tetrapak, but a) it's cheaper and b) the store is more convenient. Seasoning mixture: lots of ginger, garlic-chili paste, and a couple of chopped garlic scapes from CSAs. Chopped celery, bok choy, a couple of chopped tomatoes.
When I was a kid, the Chinese restaurant near my grandparents' house had tomato egg drop soup, a great favorite of mine, although I suppose not authentic. Of course "authenticity" in a Chinese restaurant in Brooklyn in the sixties was about like "physics" in The Avengers, so whatevs.
When you're doing something boring, it gets less boring if you put more attention into it, so I chopped a cake of tofu into nice little cubes and put them in. Some fine rice noodles. When the noodles were just about cooked, I drizzled in some beaten egg and a drizzle of sesame oil.
Then I realized that, between the deep green of the bok choy leaves, the tomatoes, and the snowy tofu cubes...that a high percentage of *everything* I'm going to cook until October is going to look like an Italian flag.