thirtynine stories

Me walking around all day at work: I don't get paid enough for this i don't get paid enough for this idon'tgetpaid enough forthis idon'tgetpaidenoughforthis

*a break in frustration for catered lunch*

*then renewed rage when i realize i could just get paid more*

Anyways, I came home to rage food prep for game night.

A quick dry udon for me: chili + lemongrass peanut butter (from De Pindakaaswinkel - this SUPER aesthetic store that caught my eye in Utrecht and I looked closely to see it was all peeeaaannnnuttttt buuutttteeerrrrr), molasses vinegar, grated galangal, a bit of agave, garlic, soy sauce, and sesame oil.

More naked and almost famous cocktails for my guests.

Michaela brought a green chartreuse like amaro and Bruto Americano for more variations on the pink to green spectrum:

naked and afraid

naked and alone

nude and famous

We got options.

I made everyone sample my tepaches and this bread I accidentally let get too crusty.

She's the first sourdough I've made... in a couple years I think. Definitely the first of 2023. I've been vaguely keeping a starter alive by eating the occasional sourdough pancake but then I was at a loss of what to do with my kimchi pulp... so I woke my little starter up to make this kimchi sourdough. But not like overtly kimchi. I used kimchi water aka I let the pulp sit in some water for a day with the intent to "inoculate" the water that then went into the sourdough in place of regular water. Feedback was that the smell and taste were faintly cabbage-y but not identifiably kimchi. I don't know that I even really got the cabbage smells. It just tasted like tangy spongey sourdough to me. Overall, happy with the outcome, slightly disappointed by the flatness.

Eaten with cheddar and pea puree from work.