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.


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!