I have been wanting to write this for a while now but somehow, just somehow, have been kind of distracted, haven't found the inspiration, and in a way, haven't found the time.
Sometimes I feel it is a good thing that I'm quite a homebody and just so long as I have food I like and have enough of it, I don't actually need to go about everywhere and anywhere- unless the food there is really, really good.
In that sense, I am blessed that I've got a great cook at home, and by that I mean I've got someone who knows how to work the pan, work the pot, balance out the sauces and manage the heat.
There've been some great dishes in the past couple of months, mostly revolving around minced meats, eggs, and salmon belly.
Because in the freezer that's exactly what we have.
Sometime early this year we'd made orders for bags of frozen organic minced pork, organic minced beef, pork chops, and salmon belly. Add to that we still had the foie gras carried over from last year.
There's been a plate of minced pork with leftover rice.
There's been a plate of minced beef prepared with either Massaman curry paste or red curry paste.
There's been a plate of minced pork with rice, with pieces of salmon belly.
And there's been a plate of minced pork with eggs done sunny side up doused with a mix of soy sauce, fish sauce and oyster sauce.
I love the eggs that we have here.
The chef never fails to make these eggs interesting for me, and no two days are the same.
There are days where the eggs are scrambled.
There are days where the eggs are sunny side up.
There are days where the eggs are mixed together with the meats.
Yet this meal, with all her varieties of taste and flavors and style, is consistent.
And I love it.
There aren't absolute favorites.
But I do take a fancy to salmon belly, and delight it is that we have the frozen kind that we can simply throw in the pan and fry and don't have to worry too much about paying exorbitant costs at Japanese sushi chains and restaurants.
I don't care even if there be a bit of fishy fishy taste.
It's just good for me.
We haven't gotten round much to the pork chops- save for one time and I don't have a picture- but there'll be other times, thank God, and I'll get a picture with the herbs and everything next time.
The pork's pretty soft when pan-fried, after all, and it will make for a lovely plate with, eggs, or potatoes, or even some other vegetable.