Squash, eggplant and other veggies over rice noodles – 28 March 2011

D cooked up another largish quarter or so of the Kabocha squash (peeled, chunked, and boiled) and also sauteed up garlic, onions, some of those adorable 3″ long fat little eggplants, sliced, and at the end, some mushrooms, and put them over rice noodles. Somewhere some red and green peppers arrived, too – not cooked very much. I think he added them to the sauteed veggies near the end.

He added a bit of Thai pad thai sauce, but he says not enough. The rice noodles he put into boiling water to soften, but they ended up a bit… bouncy. He’s not sure why they were different from last time, but they were. Not bad, just odd. The dish had a terrific taste, though we both thought it needed a bit of something to tie it together. Maybe more pad thai sauce would do it.

D poured the Chateau Bonnet into a 500ml bottle so there would be less to cool and it would go quickly, so this is all I have for a wine picture, but there are about 6 Chateau Bonnet pictures on this blog already so I’m not slighting it. You can see the frosted wineglass that had just been taken out of the freezer, too.

This is also the second appearance on this blog of this 500ml olive oil bottle with “2000” on the bottom. It’s proved quite useful in the last 10 years 🙂

{Written the 30th}

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