July 18, 2023

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I've recently moved away from making bagels as my daily breakfast, and have been experimenting with a shift to pancakes. To make them a bit healthier, I'm expermenting with sourdough starter and whole wheat flour (and topping with home ground peanut butter instead of syrup), which should also have the benefit of staying "frothy" in the fridge for an extra day or two. The goal is to be able to prepare a batch of batter once every three days or so, pour it into the skillet for a round of pancakes in the morning, and put the batter back in the fridge. This morning was my first go at it, and fermenting the starter sponge in the fridge overnight worked well, though the recipe is a little too "wet", yielding flatter pancakes. Overall though, it seems promising.

July 17, 2023

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With a ton of leftover scallions in the fridge from yesterday's blanched asparagus, I went looking for another recipe to use that up and found a few scallion oil noodle recipes that seemed easy and delicious. I ultimately ended up following J. Kenji Lopez-Alt's Scallion Oil Noodles recipe, and it was incredible. Easy, fast, vegan, and definitely in the "comfort food" category. The main component is the scallion oil itself, which is easy to batch and store in the fridge, making a bowl of hot, fresh noodles only take a few minutes once you've made the oil. This will definitely be sticking around in my weekly rotation, especially as a lunch.

July 16, 2023

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Tried some new recipes today from a vegan chinese cookbook. One was a blanched asparagus topped with shreds of chili, ginger, and scallion, and the other was a basil-garlic tofu. Both of them were very quick to prepare, and had very few ingredients. I was honestly not expecting to like either of them, but was very surprised to have liked both of them quite a lot. I thought the textures would be hard for me, but I went back for seconds. I'm excited to try more out of this book, and I'm hopeful that I'll get some new ideas for preparing simple dishes that feature vegetables as the star ingredient.

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