dumplings and noodle bowl for dinner. . .
There’s a lot of cooking purity out there – you know, make everything from scratch all the time. I must admit I can be like that some of the time, but sheepishly, I confess to taking more and more shortcuts while maintaining a homey feel to a dish for dinner.
Tonight, I’m feeling a little lazy, having put on an impromptu eat-in last night for friends and family. So we’re going to go light tonight – both in the amount of effort on my part and the amount of food. I picked up a packet of asian chicken soup dumplings at Trader Joe’s this morning. I plan to steam them up and serve them, eating each one nestled in a large pottery soup spoon with dipping sauce so as not to lose the precious soup inside each dumpling.
Separately, I’ll cook a handful of somen noodles – very thin Japanese noodles that are usually eaten cool in the height of summer, dipped in a cup of sauce. But tonight, I’m going to add the cooked somen noodles into a dashi/chicken broth with some sauteed bok choy hearts.
It turns out that this was one of our anniversary dates that we celebrate (March 7 when we eloped and May 11th when we held a ceremony and party for friends and family.) G. surprised me with roses and a card late this afternoon: I had completely forgotten about it! Instead of running out to an expensive restaurant in town, we enjoyed our light, simple and very tasty supper at home. Wouldn’t you?