I am blogging mid-cooking, waiting for my eggplant rounds (soon to become miso-glazed eggplant) to absorb the salt I sprinkled on them a while back; Cook's magazine's Best Vegetable Recipes cookbook says thirty minutes, so I'm in a lull. In the first part of the thirty, I chopped a scallion and prepared the miso sauce.
Evidently, the miso that the Teet sells comes in a cantankerous bottle. If you do anything like squeezing it, it bolts out of the bottle and sprays across the cabinets, the countertop, and your jeans. After a quick cleanup and wardrobe change, I finished the dressing, and now I am here, blogging to you.
Thirty minutes is almost up. Time to find the sesame seeds.
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2 comments:
How'd it turn out?
The image of you squirting miso everywhere made me snork my coffee.
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