Tonight's udon was brothed in a spicy miso and joined by quite the array of veg, and included tofu cubes. We're talkin' carrot, edamme, leeks, sa-weet potatoes(!), cilantro, and. AND! et ready. First of the season ASPARAGUS!! Yes, the peepee perfumier! {And, yes, from our CSA, thanks George!} Chef garnished the bowl with a sheet of spicy seaweed. It like disintegrates in your mouth and then zzzing, the burn. We bought special spoons and chopsticks for our souping pleasure :)
Monday, April 16, 2012
get your udon on
Tonight's udon was brothed in a spicy miso and joined by quite the array of veg, and included tofu cubes. We're talkin' carrot, edamme, leeks, sa-weet potatoes(!), cilantro, and. AND! et ready. First of the season ASPARAGUS!! Yes, the peepee perfumier! {And, yes, from our CSA, thanks George!} Chef garnished the bowl with a sheet of spicy seaweed. It like disintegrates in your mouth and then zzzing, the burn. We bought special spoons and chopsticks for our souping pleasure :)
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