jmcquown wrote:

> On 4/23/2021 7:45 PM, cshenk wrote:
> >
> > I should have taken pictures of this one but we were hungry!
> >
> > Main was a butter stirfry of: carrot, Gai Lan (you can use regular
> > broccoli but use stem too), Mushrooms (3 types), Bell peppers (4
> > colors), Daikon, Sweet onion, 1 large clove minced garlic and cooked
> > Udon noodles. 'Sauce' was vegetable broth with a bit of soy and
> > 'Duck sauce' and cornstarch.
> >
> > Nicely colorful. How much of each depends on your own desires but
> > for us the first 4 were close to 1/2 cup each then 1/4 cup each of
> > Daikon and onion. The Udon was about 1 1/4 cups. We have a
> > leftover 3/4 cup in the fridge.
> >
> > Sides we plain white rice, tangerine, a few cashews
> >
> > Might seem odd to some but as I've said, while we emphatically are
> > NOT vegetarian, we tend frequently to have several days a week
> > where you wouldn't know we weren't. This one may qualify as vegan
> > as well.
> >
> No, you're not emphatically vegetarian but most of your meals do tend
> to lean emphatically towards Asian.
>
> Jill

Smile, yes, and basic deep southern in others.

Going in the crockpot now is a hog jowl (pepper dry smoke cured) and
bean batch. It's a bit of a twist on 'red beans and rice' being the
meat is different. The meat type may be a bit unique to some parts of
the south. Will serve on rice tommorrow. Also making Cod for dinner
where it is simply baked with butter and black garlic sea salt.