ferment

I had extra short rib + noods from yesterday, but I forgot to bring it along for lunch, and when I found out my coworker also didn't pack a lunch, I thought I'd improvise.

quesadillas:

-tortillas, leftover from board tasting

-filled with Tillamook sharp cheddar, leftover from application test

-also filled with dollop of herb caviar failed test for bday trio brunch

-half a leftover onion, caramelized on our little flattop

-pretty good (!) roasty toasty salsa, found in the fridge

cheese crust porn

dinner inspired by Liban's culture seminar that I missed

miso soup + shio koji chicken sammich + persimmon shrub sparkler:

-silken tofu, unopened leftovers from tofiery

-chives, leftover from work

-mung bean miso, started in 2020 and finished in 2021 and residing in my fridge since

-wasabi furikake and bonito mix from the pantry stash

-pork fat brioche sammich bread (aka Amelia kept the rendered fat from braised pork shoulder and kneaded it into a bread)

-cabbage, leftover from Eric's pozole dumplings

-herb mayo [dill, chives, cilantro, mint, preserved lemon], hodgepodge of work leftovers and personal pantry stash

-persimmon from my director's tree, cooked down 'til jammy and incubated with pantry stash ACV

-butter, garlic, shio koji drumsticks, club soda courtesy of Liban

mung bean miso from 2020