Last night Bean cooked up tempura kabocha and it was so, so delicious! (the recipe we used is here)
Bean and I had a ton of radishes that needed to come out of the ground - so we pickled them! We kind of followed this recipe except we found a packet of “pickling spices” in the grocery store so we used those instead of just pepper and mustard seeds. Then we took the time to back-light the jar for this photo to make it look as glorious as those radishes will surely taste.
Bean and I Grow Radishes and Lettuce in our garden - this is the delicious salad we made with our garden grown vegetables ^_^
Breakfast on May 5th: Poached eggs on purple potatos with chives and parsley, baby oyster mushrooms, wild baby leeks (ainu negi) and crab.
FIRST JAPAN, NOW VIETNAM!
