Tonight is kupuna dinner, the night when two of my neighbors come over. It’s a Covid tradition we all enjoy so it will continue indefinitely. Truth is, I never know what I’m going to cook until about 3 hours beforehand, and sometimes even not then. I find ingredients that go together and prepare them. No dinner is exactly the same. I took a survey of what ingredients I have.
- Canned corn
- Canned sardine
- Stock items: Eggs, onions, carrots, cabbage
- Herbs: green onion, chive, rosemary, basil, mint, rau ram, rice paddy herb, parsley
- Vegetables: Fresh mushroom, baby bella, some fresh lettuce growing in hydroponics, kabocha
- Chicken sausage
- Frozen salmon
- Fruit: Cantaloupe, starfruit, apple
- Ready-to-prepare: Baked Brie, Tempura Shrimp
I’ll update this post with pictures of what I end up making.
From the back left corner, spiraling clockwise: Shoyu ginger kabocha, Lettuce-wrapped sardine with lime and onion, Rosemary garlic buttered corn, Cantaloupe, Sausage bacon and apples in a balsamic molasses syrup, Salmon in garlic butter, Mushroom quinoa Tempura shrimp and Baked brie.
As we like to call it: Auntie’s art project we get to share and eat.