I think I have finally transferred them all pictures of SteppyYums from the phone to the computer.
Shouldn't be anymore, I would think, save, maybe for one or two that I took on the last few days thereofs and didn't get to transfer them over.
It is a little pensive seeing these pictures now.
Not so much for the reason that I won't get to eat these homecooked meals again, but for the fact that they won't be eaten, or have their picture snapped, in the same light again.
There will be no more meals on the foldable stool nor the steps of the staircase.
Neither will there be meals prepared in a dim, slightly cool corner with sunlight brightening up the place.
Also, for some reason, the memory of these meals seems to be very far away.
Even if it be only more or less a month past since we left.
I hope, one day, I'll be able to have the egg omelet with spinach and what I think very likely was frozen minced chicken shallow fried in the pan with some sort of dark sauce that bought from Redmart.
I hope, too, that I'll be able to have the hamburger wagyu beef patty that we most of the time have it served with asparagus and fried egg and which is one of my favorites. I not only like the softness of the patty, I love the flavor of the meat (even though unseasoned) and the way the meat just melts away so easily with one bite.
My favorite part of this meat patty isn't just the meat but also the tallow that comes from it when fried.
Apparently that fat makes everything tasty.
Most of the time the meat I had with egg and asparagus but once I had with handmade dumplings gifted to us by A Person, that, in the course of the year, I have come to especially love. Never thought I would come to love dumplings so much, but now, yes, I love how thick the skin is, how full the whole dumpling is, and how much filling of meat, chives, and water chestnut there is, inside.
Oh, special mention must be made of the white sauce as well.
It's not really a sauce, more like a dip, made with Greek yogurt and garlic powder (or miso).
I can't remember now what some of the other dishes are- or where we got the meats- but I definitely remember the last plate.
It was very special to me.
See, I am a lover of kuay teow and hor fun and all things flat rice noodles. But, I haven't been able to have them at home because, well, we don't buy the fresh ones and there aren't any belonging to the instant type.
But the chef discovered on Youtube that you could take dried rice paper sheets, cut them into strips, soak them in water, then fry them with whatever sauce you wanted.
We had those Vietnamese rice paper sheets at home.
So that's what he did- cut one sheet up with scissors, dipped it in water, then stir-fried it together with frozen minced chicken, using no oil except the beef tallow left over from the beef patty.
Mixed together, the dish tasted so, so good.
Frozen minced chicken tastes best with the tallow, I tell you, better than green curry paste, and way, way better than a very mild version of green curry soup.