There're a lot more these pictures where they come from.
And, what with the amount of cooking that we're doing these days in Steppyhouse, a lot more I anticipate there will be.
It's been a time of experimentation for us.
Not just only with the ingredients and the manner of cooking, but also with the place, and the time.
Our initial plan, when we first moved to Steppyhouse, was to do all our cooking at the open-air patio upstairs.
Which we did for the first couple of meals, cooking up a storm using leftover basmati rice, frozen chicken pieces, frozen sliced iberico pork. and, at another time, instant Hokkaido Miso ramen in Little Blue Pot.
Not too long afterwards however we began to realize just how much of a hassle it was having to bring all the cooking equipment, the plates, the oils, the sauces, the ingredients, the cooking utensils and the dining cutlery up and down the stairs.
So we modified.
And in recent times, we've begun cooking out at the balcony where it's much easier to run in and out with ingredients, plates, cutlery, and cooking equipment in hand.
There's still the need to plug and unplug the extension cord.
There's also the need to dodge the heavy plastic curtain whilst balancing everything and have our meal at a really low wooden pallet balcony table.
But it's been fun.
And much easier too it has become.
Out of the many dishes that we've begun to make in the past weeks, there're some that really, really stick out in the memory.
Like this one- a huge mountain of leftover basmati rice from Sakunthala that we decided to fry with leftover Thai green curry and which, I will say, made for one of the most delicious meals outside of mutton briyani and green curry beef.
I loved that the rice wasn't very wet, neither was it very dry.
Maybe an induction cooker lets you control the heat as well as a stove might do.
Another dish that I fell in love with, and which we also made using the induction cooker, was frozen chicken breast cut into pieces cooked with rice dabaoed from the chicken rice stall, and scrambled eggs.
Don't ask me which was it I preferred.
Let's just say that eggs are much easier to eat than chicken breast.
And I like them anyway- be they scrambled or fried or soft boiled or sunny side up, and it doesn't matter to me how they're done just so long as they're delish and good.
Everything in the pictures here makes it look like we've been eating a lot of rice, and, yes, we have- much of our daily meals have carbs in the form of rice here and there.
Most of the time, that is, including that one time where, above what I think is leftover sushi rice, we pan-fried pieces of gorgeous foie gras goose liver fat.
But it isn't just rice that we've been making.
There've also been potatoes.
So far we've decided to make it a rosti- complete with washing, peeling, shredding, and pan-frying of a single potato before we serve it up with whatever we've decided to have that day.
This afternoon there was frozen bacon in the freezer.
There also was leftover grilled salmon belly in the fridge.