No, your eyes do not deceive you. These Sake Cured Salmon Blinis are topped with itty bitty seasoned quail eggs. And yes, they are marinated in the same marinade I used for the season chicken eggs in my Cold Shoyu Somen. Do you consider that lazy or thrifty? Smart or cheap? For me, it just makes good sense. Leftovers are an occasionally daunting part of my everyday life. So, when I find an opportunity to give something in my fridge new life, I take it. Particularly if it’s *this* close to sprouting fuzz, at which point I have to decide whether to throw it out or name it. Just an everyday reality when you are inexplicably capable of bonding with inanimate objects. But anyway…
It’s cooled down some since we last spoke. Emphasis on “some” because it’s still summer weather incubated in a vast sea of pavement. So, the best cool we can do is 27°C, which is great. I am not complaining about the weather – for once. But even with the slight cool down, I’m still eating like we’re living that heat wave life. We’re talking quick-cook proteins and fresh greens 24/7 over here! And today’s Chilled Soba Salad with Sake Poached Shrimp is just further evidence of that fact.
Woof! I’ve got to say, I’m pretty much crawling out of last week. The whole week felt like Winter: The Sequel. Massive ice storm? Check. Horrible flu? Check. Feelings of complete and utter despair? Quadruple check. Its been one shitty week and that’s all there is to it, but there is an upside. I learned that when you’re confronted with Winter: The Never Ending Story the only way to cope is with a casserole. And I coped hard with these Tuna Casserole Stuffed Shells. They might not be much to look at but they are the epitome of comfort food.
