Category: Side

Quick & Dirty: Warm Fried Chickpeas With Tons of Herbs

Welcome back to Q&D! After eating meat a couple nights in a row I had a craving for something fairly healthy and lighter tasting. I love cooking up dried beans in my pressure cooker so I whipped up a batch of chickpeas. When I cook my chickpeas I add a teaspoon of Better than Bouillon to the water along with a couple smashed garlic cloves and a bay leaf. It adds a bit of flavour to the chickpeas and the extra broth drained from the chickpeas at the end is delicious. I freeze it and use in place of stock or broth for soup, stew, cooking grains and rice, etc.

Sooooo, quick & dirty! Make sure your beans are well dried. I put mine on a sheet pan lined with a clean tea towel and let them sit for a couple hours, shaking the pan a couple times to move them around. They won’t crisp up in your frying pan if they are wet. Wash your herbs and green onion, chop ’em up and toss them in a big bowl. Melt some sort of fat in a non-stick frying pan. I used leftover fat drained from the beef ribs I smoked the other night which added a nice flavour. Add your cooked or canned chickpeas (or other beans!) to the frying pan and fry over medium to medium-high heat for about 15 minutes (tossing every few minutes) until they start to get crispy. I had a lot of beans. If you have less it may not take 15 minutes. Stir in garlic, lemon zest, chili flakes and salt to taste. Tip the beans into your bowl with the herbs and squeeze over the lemon juice. Toss and re-season to taste. We ate these “as is” but if you want to make a real meal of it top with a fried or poached egg. I wouldn’t say no to a nice big piece of soft bocconcini or burrata torn over the top either, or even crumbled feta. Go for it :)

1½ cups dried chickpeas, soaked overnight in water then simmered until tender
– OR 2 cans of drained and rinsed chickpeas, WELL DRIED
2 cups (more or less) chopped mixed herbs such as parsley, cilantro, basil, mint
1-2 green onions, sliced diagonally
1-2 garlic cloves, minced
couple shakes of chili flakes
1 lemon, zest and juice
about 1/4 cup vegetable or olive oil or some other sort of fat (schmaltz would be yummy as well)

Kuku Cauliflower Cake

cauliflower-cake5I have always loved breakfast for dinner so the other day when I was searching for a way to use up a head of cauliflower and ran across an Ottolenghi recipe for cauliflower cake (sort of an omelet/frittata with flour), it was a no-brainer to use that as a springboard recipe. There are a number of different versions on the internet and after reading some of the reviews (most complaints were about it being a bit bland) I decided to amp up the flavour by roasting the cauliflower with smoked paprika instead of simply boiling, and subbing in a bunch of parsley and cilantro for the basil as a nod to the “kuku” which is sort of the Persian version of an omelet with a ton of herbs. I also replaced part of the onion with leek because, fall garden cleanup. It’s a bit of a mess of different dishes but the end result is a somewhat dense, delicious… ermmmm… “thing” which fed us two nights in a row alongside a salad.

1 medium cauliflower (1 1/2 – 2 pounds)
glug olive oil
1 tsp smoked paprika
salt and pepper to taste

2 cups sliced leeks (white and light green part only) OR 1 large onion, peeled and diced, or a mix of both
4 TBS olive oil
1 tsp finely chopped rosemary or Herb de Provence mix
1 clove garlic, finely chopped

6 large eggs
1 cup flour (125 grams)
1 1/2 tsp baking powder
1/2 tsp ground turmeric
salt and pepper
1 cup grated pecorino cheese (or other hard strong cheese, such as parmesan or gruyere)
handful chopped parsley leaves
handful chopped cilantro leaves

Butter, for greasing pan
1 TBS kalonji or nigella seeds (or substitute white or black sesame or poppy seeds, or a mix of any of those)
1 shallot, peeled and thinly sliced (or reserve a couple slices from your onion above) for decorating the top

Preheat oven to 400F. Break cauliflower into smallish florets. Drizzle with a generous glug of olive oil and sprinkle with paprika, salt and pepper. Spread onto lightly oiled baking sheet and roast for 20 minutes, tossing a couple times during cooking. Remove from oven and let cool.


Heat 4 TBS olive oil in a frying pan over medium heat and fry onion and rosemary until very soft, about 8 minutes (it may seem like a lot of oil but this is also the oil you are adding to your cake, we are just nicely flavouring along the way!). Add chopped garlic and fry 1 minute more. Remove from heat and let cool.


Crack eggs into a bowl along with 1/4 cup of milk and whisk well. In a another large bowl blend the flour, baking powder, turmeric, 1 teaspoon salt, and plenty of pepper. Add egg mixture and whisk until fully incorporated and mostly smooth (don’t overmix or your cake will be tough). Stir in onion filling, herbs and cheese until well blended. Gently fold in the cauliflower, trying not to break up the florets.


If you are not using a non-stick pan, line the bottom of an angel food cake pan or 7-8 inch springform pan with parchment paper. Butter the sides generously and toss the kalonji seeds (or whatever you are using) in the pan so they stick to the sides. Gently spoon or pour in cauliflower batter and scatter shallot or onion slices on top. Bake in the centre of the 400F oven until the top is golden and the centre of the cake is set. This should take about 30 minutes if you are using an angel food cake pan or 40 minute for a springform pan.


Let cool to warm or room temperature. Run a knife along the sides of the pan to remove. We ate this alongside a cucumber and tomato salad tossed with a simple vinaigrette.


Confit Tomatoes

tomato confit3Winter is coming.


I am trying desperately to hang on to the last days of summer and preserve some of its goodness to take with me into the dreary cool days ahead. My garden is bursting with at least 5 different varieties of beautiful little tomatoes that are as sweet as candy! Sungold, Sun Sugar, Black Cherry, Sweet Baby Girls, and Indigo Rose… those are the ones I planted this year. Then there are the ones I can’t identify from last year. While we were away the tomatoes ripened, fell and rotted into the garden and magically I had about 376 (not exaggerating) “volunteers” pop up this spring. I pulled about 370 and let the remaining ones live just to see how they would do. Guess what? They did just as well as the ones I had babied from seed under grow lights since March. (I’m tempted to use this method to grow ALL of my tomatoes next year.)

Anyway, we have been eating bowlfuls of these bursts of sunshine every single night but we can’t keep up. I first tried this method of preserving tomatoes about 3 years ago and now wouldn’t do anything else. A slow roast in the oven melts those puppies into a glorious mess of sweetness and softens and mellows the garlic… mmmmmm, sorry, drooling all over my keyboard here.

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Zucchini Gratin

zucchini gratin3I’ve never been a fan of zucchini but I somehow got suckered into buying it at the local farmers’ market last weekend. They then languished in the crisper for another 4 days until I could no longer ignore them. Ugh. Stupid beautiful fresh garden vegetables… what the heck am I going to do with you?!?!

I went hunting online for zucchini recipes and found tons for salad (boring), fried (they’ll never become crispy… I don’t believe you), and muffins and breads (but I don’t waaaant to add sugar to vegetables), and then… gratin. Hmmmmm, what do I think about gratin? Add cheese to vegetables, bake until it melts together into dreaminess then top with cheesy, crunchy deliciousness?? SOLD!

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Mechouia (or Tunisian Grilled Vegetable Salad)

mechouia4This is my first post in a while… I’ve been busy! I just finished a 2-month culinary master program. It was soooo much fun; hard work, but FUN! I met so many wonderful people and learned a bunch of new skills (what exactly is a leidenfrost pan and why do you need to know?). I also gleaned a number of new tips and tricks (got fresh herbs?… chop that <bleep> up and throw that <bleep> on everything!). I hope to bump up my cooking a notch and pass along some of my new-found knowledge to you. Stay tuned :)

Yesterday was farmers’ market day and I was inspired to try this “salad” when I saw Ottolenghi’s version of it published in The Guardian here. I added zucchini (who doesn’t need to get rid of a few of those at this time of year) and made an entirely different dressing by using some roasted garlic and adding traditional Tunisian spices. The entire thing was a lovely, silky mess of vegetables with a light, mild dressing which accentuated the natural smoky flavours without overpowering.


I started my veggies cut side down on the hot BBQ to get some tasty charring. After a few minutes I turned the heat down to medium and flipped the veggies to skin side down to cook through more slowly. You want to cook the vegetables for this dish until they are well done. Many grilled salads you might want the vegetables tender-crisp… not here! These vegetables should be soft enough to melt together into smoky delightfulness.

I am a little bit vague in the EXACT size of vegetables as the amounts can and should be adjusted to your taste. I like tomatoes so I used larger ones. I’m not so hot on zucchini so I used a smaller one. Feel free to omit anything you don’t like and you could add other vegetables as well. I might try some grilled leeks next time and I think slices of squash would also be delicious. And a pinch of smoked paprika in the dressing would definitely not go amiss.

Roasted vegetables:
2 small or 1 large eggplant
1 sweet white onion or red onion
1 yellow pepper
3 tomatoes
1 zucchini
1 jalapeño (or similar medium spiced pepper)
2 garlic cloves (these will be smashed and used in the dressing)

1 garlic clove, minced
1/2 tsp coriander seed, ground
1/2 tsp caraway seeds, ground
2 TBS good quality, fruity olive oil
1 TBS lemon juice
1 tsp sherry vinegar
1 tsp honey
salt and pepper to taste

chopped parsley, basil, cilantro, or mint in any amount you like

Preheat BBQ on high heat.

Leave all vegetables unpeeled. Cut everything in half lengthwise except garlic cloves. Onion should be cut in half around the circumference for even cooking and to keep it together. Place vegetables cut side down on the hot grill and cook for 5 minutes until grill marks appear. Flip the vegetables to the skin side down and lower the heat on the BBQ to medium. Continue to cook, removing the vegetables as they reach the well done stage. My tomatoes and hot pepper were finished with an additional 15 minutes on the grill, the rest took about 30 minutes. The eggplant and peppers should be placed on the hottest part of the grill to char the skin black for flavour and easy peeling, the zucchini on the coolest part of the grill to cook through slowly but not burn the skin as you won’t be peeling it. Let vegetables cool to room temperature.


Once cooled, peel and discard the charred skins from all the vegetables except the zucchini, and seed the peppers. Roughly chop all the vegetables (except garlic) and place in a large bowl. Let sit for 1/2 hour then drain the accumulated liquid from the bowl; let sit for another 1/2 hour and drain again.


Peel and smash the roasted garlic into a paste with a fork or the side of a knife. Put in small bowl and add the un-roasted minced garlic along with the other dressing ingredients. Whisk with a fork to emulsify. Taste and adjust seasoning to your liking. Add to the drained vegetables and let sit for another couple hours (or overnight) to allow the flavours to meld. If you store it overnight in the fridge, remove it and let it sit for a couple hours to come up to room temperature before serving.


Immediately before serving, stir and taste to adjust seasoning again. At this point I added another squeeze of lemon and some salt and pepper. We enjoyed this with smoked pork steaks. It would be a very tasty side to grilled sausages or simply spoon it onto grilled bread or scoop it up with pita and chow down. It’s a very tasty way to enjoy vegetables that are in season right now!

Grilled Asparagus with Gremolata (aka Green on Green)

asparagus grem1I know spring is really here because ugly woodpecker is back. Every spring he pecks on the metal facing of my chimney to attract a female and the sound reverberates throughout the entire house. I know he is ugly because long after all the other woodpeckers have found their soulmates, ugly woodpecker is still at it. And the earlier the sun rises, the earlier he starts. It’s going to get really annoying in the next couple months but, for now, SPRING HAS ARRIVED!

Here on the West Coast we have had absolutely gorgeous weather the past few weeks (I even got a bit of a sunburn last week?!?!), and my first sowing of radishes, carrots and peas are poking up in the garden. To top it off, I spotted some brilliant green, fat spears of asparagus in the grocery store the other day. I don’t think they were local (probably too early for that) but I snapped them up anyway as they taste like spring to me.

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Wife’s Choice: Indian Spiced Cauliflower and Potatoes

potatocauli5Yesterday I told you about two new dishes I made this past week and gave you Husband’s favourite. Now it’s my turn! This recipe is all over the internet, first published by Gourmet magazine several years ago and given new life on various food blogs, most famously on Smitten Kitchen (which you should definitely check out if you haven’t yet!).

I made a couple small change to the original recipe including not to peel the potatoes (I’m not sure why you would but go ahead if you want to). I also added some quartered mushrooms when I roasted the cauliflower and potatoes because I had a few strays in my fridge. This is an ideal way to use up any veggie bits and bobs that take well to roasting hanging around your crisper (carrots, broccoli stems, parsnips). If I had leftover peas, I think they would be a great addition thrown into the pan in the last 5 minutes to reheat.

Make sure you taste the jalapeno before you go all crazy and just toss it in there. The heat level can vary a lot and if yours is really hot you may want to remove the seeds or omit the cayenne from the recipe.

1 medium head cauliflower, cut into 3/4-inch-wide florets
1 1/4 lb Yukon Gold potatoes, cut into 1/2-inch cubes
vegetable oil
1/2 teaspoon cumin seeds
1 teaspoon salt, divided
1 medium onion, small dice
2 garlic cloves, finely chopped
2 teaspoons fresh jalapeño, small dice (seeds optional)
2 teaspoons minced peeled fresh ginger
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/4 teaspoon cayenne
1/2 cup water

Place a shallow baking pan on rack in the middle of the oven. Preheat oven to 425°F.

Toss cauliflower, potatoes (and any other vegetables you may want to use up) together in a bowl with a big glug of oil, cumin seeds, and 1/4 teaspoon salt. Spread in hot baking pan and roast, stirring occasionally, until cauliflower is tender and browned in spots and potatoes are just tender, 20-30 minutes.


While vegetables are roasting, add a glug of oil to a heavy, large skillet and cook onion, garlic, jalapeño, and ginger over medium heat, stirring frequently, until very soft and beginning to turn golden, 8 to 10 minutes. Add ground cumin, coriander, turmeric, cayenne, and remaining 3/4 teaspoon salt and cook, stirring constantly, 2 minutes.



Stir in water, gently scraping up any brown bits from the bottom of the skillet, then stir in roasted vegetables. Continue to cook, stirring occasionally, 5 more minutes.


We enjoyed this with a couple of butter chicken spiced sausages.

Husband’s Choice: Pulao with Turkey

turkeypulao5This week I experimented with two brand new recipe ideas for dinner. The first was a desperate act to use up the last of the turkey from Easter dinner (I am now referring to this dish as Turkey 4.0 as it was the fourth turkey dish in as many days) and the other was an attempt to get as far away from turkey as possible. Funnily enough, both dishes are Indian in flavour. Go figure.

Husband really loved the Indian pulao (basically a South Asian rice pilaf) to which I added diced leftover turkey (not authentic… don’t judge) and heaped into portobello mushroom caps and baked. My favourite was Indian spiced cauliflower and potatoes (which I will share with you shortly).

I know I just said that Indian pulao is basically Indian rice pilaf, but instead of plain rice I used a mixture of 11 different rices/grains/lentils that I buy at my local grocery store (T&T for anyone who is interested). It’s very healthy and tasty. I like to undercook it slightly so the grains keep some of their nice chewy texture. Your cooking time and amount of liquid may vary depending on what rice or grain you are using. My grains took about 30 minutes and I had to add another 1/2 cup of water. If you are using basmati rice, it should take less than 15 minutes to cook with no extra liquid.

You can easily make this recipe vegetarian by leaving out the turkey of course. If you still want to make a full meal of it, bake it in portobello mushroom caps like I did, or just serve it as a tasty side dish. I love recipes that are adaptable, don’t you?

2 cups of rice (basmati, wild, or a mix of grains, rice, and lentils), rinsed
1 tsp cumin seeds
1 TBS butter
3 TBS chopped almonds
3 TBS golden raisins
glug of oil (vegetable or peanut)
1 large onion, halved and finely sliced
1 cinnamon stick
5 green cardamom pods
1 tsp sugar
1/4 tsp turmeric
1 TBS finely chopped fresh ginger
1 tsp salt
1/2 cup water to deglaze
1/2 cup coconut milk (optional, replace with water if not using)
2 cups of water
1 cup diced turkey or chicken (optional)
1/4 cup frozen peas, thawed
portobello mushroom caps, stem and gills removed (brushed with a mixture of oil and balsamic or soy sauce, optional)

Place a heavy-bottomed frying pan over medium heat and toast cumin seeds until fragrant (about a minute). Remove to side dish.
Add butter to same frying pan and fry almonds and raisins until starting to brown. Remove to separate side dish.
In the same pan, heat the vegetable or peanut oil and add the sliced onions and fry until dark golden brown (about 10 minutes), then remove to side dish with almonds and raisins.



Again, in the same pan (don’t you love that we’re only dirtying one pan?!) add toasted cumin seeds, cinnamon stick, cardamom pods, sugar, turmeric, ginger and salt. Toast, stirring constantly (a minute or so) until aromatic. Deglaze the pan by pouring in 1/2 cup of water and gently scrape up any brown bits stuck to the bottom.



Add the rice and/or grains, coconut milk (if using) and the rest of the water. Cover and gently simmer until the rice and/or grains are cooked to your liking and the water has evaporated. Check as you are cooking to ensure that the filling doesn’t dry out before it’s cooked… this will depend on what you have used for the rice and/or grains. If necessary, add more water a quarter cup at a time until done to your liking (about 15 minutes for white rice, 30 minutes or longer for whole grains/legumes). Add the peas and diced turkey if using. Stir in reserved almonds, raisins and onion. Heat through (2-3 minutes).


You can serve “as is” at this point or if you wish, brush portobello mushroom caps with a mixture of oil and balsamic or soy sauce to increase the flavour, roast cap-side up in a 400F oven for 15 minutes. Remove caps and turn over, spoon in filling, and return to oven for another 15 minutes or until mushroom is roasted and filling is heated through. Enjoy!

Stir-Fry Fairy Cabbages (or shredded brussels sprouts with apple and pancetta)

brussels finalFall has arrived, but not in a bad way! The weather is cooler but it has managed to get up to about +20C in one corner of our backyard the past couple of afternoons. Naturally, I am dragging my chair over and soaking in the sun every moment I can because I know this won’t last. Soon the ground will be covered with leaves and my mind will turn to pumpkin carving. But for now (anyone who knows me will guess what’s coming)… it’s OCTOBER-FEST. And you know what that means… BEER!!!

Actually, it means more than BEER! It means warm, comforty German fare; sausages and braised cabbage, schnitzel, beer and cheddar soup, sauerkraut, crispy fried potatoes with onions. Mmmmmmm. I was in a sausage and braised cabbage kind of mood last weekend but, alas, had no cabbage. I did, however, have a bag of “fairy cabbages” (those are brussels sprouts to anyone who didn’t grow up in Husband’s odd fantasy world) from my local farmers market. Winner, winner, ummm, brussels sprouts dinner?

Don’t knock it ’til you fry it. ;)… Ugh… sorry! I don’t think my sense of humour is quite as bad in real life… this blog does something to me.

1 lb brussels sprouts, cleaned and trimmed, thinly sliced (about 1/8th inch) lengthwise (using a mandolin will cut down on your work tremendously, but watch those fingers!)
1 crisp apple, cored and diced
1 large shallot, halved and thinly sliced
4-6 oz pancetta (or bacon), sliced into batons
glug of olive oil
1 TBS maple syrup

brussels shredded
brussels ingred

Place large frying pan over medium-high heat and cook pancetta until just starting to crisp. Add shallots and continue to fry until pancetta is crisp and shallots are browned.

brussels fry1

Add shredded brussels sprouts and apple to the pan, along with a glug of olive oil. Sprinkle with salt and pepper to taste. Toss everything together and turn down heat to medium. Cover the pan and continue to cook, removing cover to stir every minute or so, until the brussels sprouts are tender-crisp, about 5-6 minutes.

brussels fry2

Remove cover and drizzle with maple syrup. Toss for another minute. Taste and re-season if necessary. We enjoyed this alongside pork and apple sausages and some tiny new potatoes, roasted until crispy with garlic and rosemary. And of course a beer.

Ginger Fried Rice

ginger fried rice finalWell, THAT never happens.

Seriously. As any cook will confirm, you never get it perfect on the first try. You could always add a touch more of this, cook this a little longer, add that at a different time.

It. Is. Never. Perfect.

I have achieved the impossible.


Sorry. Sorry. Perhaps I’m blowing my horn a little too loudly. It’s just that I was imagining a side dish that was subtle, yet not bland (oh, Lordy… there’s that word again), simple and focused, a side dish that didn’t need to overwhelm but simply showed off the ingredients in the best way possible, and I nailed it the first time.

Dinner last night was a Vietnamese beef salad which I do plan to share with you in the future but, case in point, it needs a few more tweaks to make it perfect. I wanted a side dish not just as a filler, but to compliment the salad. Since I was making Vietnamese, rice of course was the perfect choice, but my usual fried rice is Chinese-style with lots of vegetables and flavoured with soy sauce… nope. I searched the internet for a Vietnamese or Thai fried rice but the recipes I found weren’t any different from Chinese-style fried rice. So, a different tact, I searched ginger fried rice. Cha-ching badda-bing, up came what looked like a beautiful fried rice by Jean-Georges Vongerichten, as interpreted by Mark Bittman

The Vongerichten recipe looks lovely as a main dish with a runny yolk fried egg on top and one of these days, that will be dinner, but I took the idea (especially the topping of fried minced ginger and garlic… holy!) and made it my own.

To begin, I made the rice my usual way by first sauteing it in a bit of butter to coat the grains and added a tablespoon of coconut cream powder (basically, dehydrated coconut), while cooking the rice. This doesn’t make the rice taste like coconut, I think it simply boosts the flavour of jasmine rice when making Thai or Vietnamese dishes. If you skip this step it likely won’t make much of a difference in the end. I also used the trick of a friend (thank you, Jay) who makes the best Chinese fried rice; when preparing the eggs, separate the yolks from the whites, mix the yolks in with the pre-cooked rice so each grain gets a lovely yolky coating before stir-frying, and fry the egg whites in the wok beside the veggies. Adding the yolks to the rice elevates the flavour of the rice, and the entire dish.

Then, with the recipe as a general guide, I replaced the leeks with onion, added fresh ginger to give even more flavour the rice while stir-frying, added thinly sliced snap peas for colour, texture and sweetness, and replaced the soy sauce at the end with fish sauce to make it less Chinese, more Vietnamese.

Finally, it IS best if you cook the rice the day before and store it in the fridge, but I cooked mine in the morning and let it cool for an hour before putting it in the fridge for about 6 hours and it worked fine.

It sounds like a lot of steps for fried rice, and it is. But it’s worth it. If you try it, please let me know what you think!

For the rice:
a couple pats of butter
1 cup uncooked jasmine rice (to make 3 cups cooked rice)
1 TBS coconut cream powder (optional)
1 1/4 cups of water
1/4 tsp salt

For the topping:
3 TBS minced ginger
3 TBS minced garlic
3 TBS peanut oil

For the veggies:
1 cup diced onion
1 cup snow or snap peas, cut into 1/4″ pieces on the diagonal
1 TBS minced ginger
2 eggs, yolks and whites separated (yolks will be mixed with the rice before frying)
peanut oil

For the sauce:
1 TBS (or more) fish sauce
1 tsp sesame oil

Rinse rice. Melt butter in pot until foamy. Add rice and stir to coat the grains with butter. Add water, salt, and coconut powder (if using) and simmer until the water has been absorbed. Remove from heat and let cool. Store in the fridge overnight. When cooking any white rice, I always saute in a bit of butter first and use 1:1 rice to water ratio, plus 1/4 cup for the pot. It always turns out perfectly.

About 1/2 hour before you start dinner, remove the rice from the fridge. Separate the egg whites and yolks. Add the yolks to the rice and gently fold until all the grains are coated. Set aside.

In a wok or large heavy-bottomed skillet, heat 3 TBS peanut oil over medium heat. Add garlic and ginger and fry, stirring occasionally, until brown and just starting to crisp. With a slotted spoon, transfer the ginger and garlic to paper towels and salt lightly.

ginger fried rice topping

Using the oil left in the wok which has now been flavoured with garlic and ginger, turn the heat up to medium-high and add the onions frying until just starting to turn golden, about 5-6 minutes. Add the peas and minced ginger. Continue to fry until the peas are tender-crisp, about 3 more minutes.

ginger fried rice veggies

Add more oil to the wok if necessary, push the veggies to the side and add the egg whites, stirring until almost set. Stir the veggies and egg together. Add the rice to the wok, and quickly stir-fry until the rice is hot and starting to pick up some colour. Mix fish sauce and sesame oil together. Drizzle over rice and toss to distribute the flavour. Taste and add more fish sauce to your liking. Sprinkle with fried garlic and ginger.

If you are so inclined, you could fry an egg until the whites are set but the yolk is still runny, and place on top of the rice. That’s dinner… maybe tomorrow. :)

ginger fried rice fry