Wednesday, December 1, 2010

Grubs up!


Dinner! I've been busy in the kitchen, and while the finished product may not look that appetizing, you can rest assured that it went down a treat! Nothing like a good Japanese winter dish made with daikon, negi, carrots, ginger, eggs and pork with a few chili peppers thrown in to the mix to warm the cockles on a cool evening. There are sure to be plenty more of these in the coming months.

2 comments:

David said...

With the foundations of your winter cooking skills learned from 5(?) years in Dunners, I bet it tastes beautiful!!

J said...

5 years of cooking with flatties plus 1 in the student halls = 6!