Well, this day didn't turn out quite as planned. I came down with the stomach flu and was bedridden from 2pm yesterday until today. Needless to say, our Belgian waffle dinner didn't happen. I could hardly get down gingerale. I'm feeling better today but definitely not 100%. Adam now thinks he might be coming down with it and given how grumpy Little A was when she woke up this morning, we're worried she isn't feeling well either. She hardly ate anything for breakfast today (a few chunks of kiwi and a few cheerios), but that could be just her being her picky self. Hopefully her mood is improved when she gets up from her nap. We're all home today because it's Family Day and I have to say, Big A has been wonderful. She's been playing imaginary games by herself and some that include Adam as a participant. Unfortunately, all 3 floors of the house now look like a cyclone has hit them because there are toys EVERYWHERE!
I love trying new spices and seasonings, so I am very excited that the President's Choice Black Label line now has a bunch of new spice blends available. My most recent find: Shichimi Togarashi, or Japanese 7-Spice blend. It's a combination of crushed red chili flakes, sea salt, Szechiuan peppercorns, black and white sesame seeds, poppy seeds, orange zest, wasabi powder and nori seaweed flakes. I make Japanese-inspired dishes all the time, but resort to the same old flavours most of the time: miso, soy, sesame, ginger and garlic. I was so excited to be able to liven things up a bit. This dish is easy and tasty, although be warned that this seasoning packs punch. I used 1 tsp, which ended up being too spicy for me, and I have a high tolerance for heat! I recommend 1/4-1/2 tsp, or, if you don't like heat at all, make your own at home and omit the red chili flakes. You'll get all the flavour without the heat. I served these noodles with a mix of seafood (
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