If you recall, a couple of months ago I posted my “cooking in confinement”
gallery. Confinement formally ended on 2 May, and the state of emergency on 21
June, but the situation is still far from normal, so I will add to the gallery
from time to time, at least until 7 September, which is the day we are supposed
to return to the office, virus permitting. Or maybe I will take the date of my
first trip abroad as the real end of confinement. So anyway, a couple of weeks
ago I made this Korean dish from the New York Times:
https://cooking.nytimes.com/recipes/1019555-sheet-pan-gochujang-shrimp-and-green-beans
<https://cooking.nytimes.com/recipes/1019555-sheet-pan-gochujang-shrimp-and-green-beans>
I varied the recipe a bit by including shrimp, tofu, edamame and regular green
beans. I also overdid the gochujang a bit, so it came out more fiery than I
intended. But still, the family devoured it with pleasure. This is what it
looked like:
https://www.greatpix.eu/All/Cooking-in-confinement/i-BjWZWc2/A
<https://www.greatpix.eu/All/Cooking-in-confinement/i-BjWZWc2/A>
Bon appétit!
Nathan
Nathan Wajsman
Alicante, Spain
http://www.frozenlight.eu <http://www.frozenlight.eu/>
http:// <http://www.greatpix.eu/>www.greatpix.eu
PICTURE OF THE WEEK: http://www.fotocycle.dk/paws
<http://www.fotocycle.dk/paws>Blog: http://nathansmusings.wordpress.com/
<http://nathansmusings.wordpress.com/>
Cycling: http://www.crazyguyonabike.com/belgiangator
<http://www.crazyguyonabike.com/belgiangator>
YNWA
"I’m not arguing, I’m just explaining why I’m right"
--
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