daily slice-of-life photo blog of a Gen-X dad
The Scotch Bonnet peppers my mom grew are ready to be dehydrated in the oven. Once dried, I’ll turn them into pepper flakes to sprinkle on any dish. Can’t wait!
Bay, who has been living in Paris for the past semester, requested Aji-furai as one of the meals when he returned home. So tonight Mariko made the fried fish, plus karaage too! It was quite a feast.
Leftover osechi can get a bit repetitive, so why not turn it into osechi curry? It’s delicious!
It seems like my first blog post every year is always about Mariko’s delicious osechi. This year’s was no exception! She switched things up by using pork instead of the usual beef, and I have to say — I loved it even more!
Bonus pic of Anko surfacing like a seal in the ocean:
Another tradition: good-luck soba. This year, Mariko switched it up with kitsune soba instead of our usual tempura soba — and it was absolutely delicious!
