Tuesday, May 24, 2016


Wildlife ate my perennial flowers every year, so to spite them I planted spring onions all around the house where flowers should go, and the onions grow unmolested and naturalize into huge crops, ready just now. An Asian cookbook showed me several new and strange recipes using scallions and other store-bought vegetables and fruits I'd bought too much of, simply because spring makes me do that, and I had to get cooking today.

In the photos, please see:

Korean Stir-Fry Noodles (cabbage, carrot, mushroom, scallions, with bean thread noodles and black sesame seeds); Hot and Sour Soup (with tofu cubes); Scallion Flatbread (unleavened, skillet-fried); and Two-Banana Salad made with bananas and banana peppers, thus its name; a taste sensation with lime juice and soy sauce, it definitely requires the use of bananas less ripe than mine, and chopped peanuts to top it off; it was the day's only misfire. Asian Asparagus-Spinach Salad I'll make tomorrow; today I made one familiar recipe, the Italian-flag Antipasto Bowl with steamed asparagus and mozzarella. Also shown, an inspirational bunch of homegrown scallions.

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