ediblegarnish: sixtythree colors

I used to consume Garfield comics bilingually. Random, but I guess my extended family members just liked to gift me a lot of Garfield books where one side was in (sometimes grammatically incorrect) English and the other was in Chinese. We also had DVDs that I'd binge on the couch while being eaten alive by mosquitoes in the Beijing summer. To this day when I see a drawing of Garfield, I hear his voice as a monotone Chinese man.
Anyways, all that is to say that I hate Mondays, too.
How do I even discern the days? My capitalistically American-raised mind must just know.

We're still working on that pate toast. This time I spiced things up by spreading apricot jam on one of the pieces too.

It wouldn't be characteristic of me to have posted this birthday cake "on time." I didn't even make this birthday cake "on time." Happy very belated birthday to Kels (it was in March...).
I promise this Hawaii themed cake was my original intention eons ago. Until I learned that she was going to be out of office the entire week of her birthday. And then quarantine happened. But then heartbreak occurred as it does, and what better way to patch up a broken heart than with sweet and sticky cake?

pineapple citrus cake
mango filling
meringue buttercream in the style of crashing waves and a itty bitty pineapple

I stared at my work computer for a couple hours, definitely not focused on my slides. I think I was subconsciously just killing time until I could eat lunch.

curry coconut kabocha squash soup with cilantro oil and croissant croutons
half an onion, sliced
1T red curry paste
~1/4 kabocha squash, roasted
~3c chicken broth (chicken bones, cilantro stems, parm rind)
a chunk of stale whey sourdough
~1/4c coconut milk
-sautee onions to softened and caramelized in grapeseed oil
-add in curry paste
-add squash with chicken broth and stale bread
-simmer until soft and mushy, then blend it all up with an immersion blender
-reduce, add salt and sugar to taste
-stir in coconut milk
-top with cilantro oil (cilantro leaves, salt, olive oil, broth) and toasted croissant pieces

I skipped one afternoon/dinner fika with Joyce, and it felt like I hadn't seen her in days.
We remedied that with my last batch of cabbage noods with an assortment of her desserts (black sesame madeline, cinnamon roll, kabocha muffin).

pc: Joyce

Thick and chewy cabbage noods dressed in spicy peanut sauce (peanut butter, chili oil, ginger scallion oil, soy sauce, coriander, sesame oil, a spoonful of starchy noodle water) topped with cilantro oil.

Dinner was a continuation of color experiments. If baking soda makes my purple noods blue, how pink will citric acid make my noods?
This pink:

Also sour.
Which became the stand-in for "lime" in this fish sauce + dark soy + chili oil + cilantro oil dressing. With freeze dried garlic and topped with fried egg. Washed down with pineapple vinegar + hibiscus La Croix + strawberry syrup bevvy.

Eaten while staring blankly into space with Raven's Home in the background.

Mini pineapple at sunset has me fantasizing about being back in Hawaii, snorkeling, drinking Merriman's mai tais, and slipping along muddy trails in Tevas.

This is a reflection on last meals.

Last meal with Kels was mochiko chicken and macaroni salad at [place I don't remember and can't find the name of].