I am a big proponent of photographing food. I don’t really love taking pictures of people or events or really anything like that for a few reasons. First, it always cuts into whatever is going on and everyone shifts around so their good side is out and all the fun stops for a second. Second, I barely look at pictures. Third, usually awesome events are accompanied by food, so I may as well just take a picture of the meal we had. But, this aversion to taking pictures of things (uh, people) that aren’t inanimate objects means that I have no pictures from my amazing apple picking adventure! Which was mostly an adventure in that we weren’t too too sure where we were going. But, once we (Alice, Liz, Matt, me) got to the orchard it was pretty standard. If your standard is awesome fun with many many apple snacks.
I definitely recommend apple picking next fall, I think it’s too late this year.
And now, all I have is a picture of a bowl of apples, since I don’t like baked fruit and I ended up just eating several dozen apples over the course of a week or so.
Everyday Harumi is just an amazing cookbook. Lauren chose it for our cookbook club which was just a great choice and meant that we got to try about fifteen dishes and they were all amazing. I made a coleslaw and pickled cauliflower for the evening, everything was great and complimentary and as per always the company was just the best. I stole this picture from Lauren but I think she’ll be okay with it.
Before the cookbook party, I tried out Harumi’s udon noodles with a ground meat miso sauce, which is really one of my new favourite easy, quick dishes.
- 1 leek
- 2 tablespoons ginger
- vegetable oil
- 3/4 of a pound of ground chicken thighs
- 1/2 cup vegetable stock
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 1/2 tablespoons sugar
- 4 tablespoons miso
- a bit of zucchini or cucumber for garnish
- udon noodles
Chop the leek and ginger and fry them, then add the ground meat until it’s browned. Turkey works, too, apparently, but my butcher only has ground chicken these days. Mix up the soup stock, soy sauce, mirin, sugar and miso paste together and add to the turkey, cooking until it thickens. Meanwhile, cook the udon noodles and julienne the zucchini or cucumber for garnish. Delicious.
Everyday Harumi is great, the recipes are all fabulous. Harumi Kurihara’s writing style is grating at best, but this may just get a bit lost in translation. I recommend the book, but maybe skim the introduction.