Pesce and Veggie Diaries: Day 17

Pesce and Veggie Diaries: Day 17

Breakfast

I love bitter gourd because of its taste, and that includes and most specially its bitterness. So I usually don’t like it when somebody tries to do something that impacts this aspect of the vegetable. Unfortunately, chef added honey to this sautéed dish which made it a little bit sweet.

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Pesce and Veggie Diaries: Day 7

Pesce and Veggie Diaries: Day 7

Hurrah! We’ve managed to get through a week by just eating veggies (and seafood for chef). Ever since we started this month long experiment, we have been trying all sorts of vegetables we see on the supermarket. Like for example the Japanese Ginger (myouga), which tasted great, grilled or sauted.

Breakfast

For breakfast, we used the leftover sauce from yesterday’s dinner. But instead of using pasta as a carb source, we used rice, then added a sunny-side egg on top to finish the dish.

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