Work has been so busy that I hadn’t really cooked for myself at all…
Today I rolled up my sleeves (sort of) and picked up some vegetables to cook.
- Tonjiru with too many ingredients
- Stuffed bell peppers
I’d wanted to make tonjiru for a while. Threw in carrot, shiitake, enoki mushrooms, pork, and konnyaku.
Ideally there’d be more variety, but I’m cooking for one — there’s a limit to how much I can eat.
I’d tried these once before and failed — used minced meat only, which made them unpleasantly dry and texturally off. Looked it up afterward and realized the proper method is completely different. That one stings.
This time, learning from that mistake, I added:
- Finely minced onion
- Panko breadcrumbs
- Flour
- Salt and pepper
Much more like actual stuffed peppers this time. And they freeze well — a real advantage when cooking for one.
Need to eat better. I’d been living on packaged food too much lately — this weekend was a reminder to myself to do better.