It has been a long amazing weekend, with a lot of cooking!!

Phiya and I made lunch.
We made, Hato-Mugi barley stew with sautéed rutabaga, carrots, onions, garlic, ginger, and shoyu.
Left over squash onion nishime.
Blanched purple kale.
Dandelion tempura.

For dinner Eliza and Emma and thay made sushis!!
They made sushis with brown rice, pan fried tofu then cooked down in shoyu broth, carrots, cucumber, ume paste, tahini, napa cabbage.
They made a udon noodle soup.


For lunch Cathy and Emily made,
Sweet brown rice ohagies with Adzuki beans and pecans.
Kinpera made of carrots and cauliflower.
Miso soup.


Some new woofer friends dwight and joe and I made some tan-pops with tofu wasabi sauce!


- Posted using BlogPress from my iPhone