An easy dinner in four parts
C, is also for Chicken- which a lot of us tend to keep on hand for those last minute “feed me now” moments. Like the pretty picture of my dinner from a few nights ago when I marinated chicken thighs in a slap-dash, un-measured ratio of 1 part rice vinegar : 3 parts tamari : 3 parts mirin for about 15 minutes before roasting on 400 convection until those umami-glorious charred bits started to form on the skin and the meat was tender and cooked through.
And then there was Cabbage. Sliced thin along with radish and apple, and tossed with a few heaping handfuls of Mung Bean Sprouts, then tossed in a few splashes of rice wine vinegar with sliced scallion, torn mint, and garlic and ginger grated into it.
And then there were the blistered snap peas. Which were dropped into a screaming hot skillet that had just been barely coated in a bit of olive oil and left to shimmy over the heat until their color turned a bright Ninja Turtle Green and blisters the color of night covered their bottom side. At which point I turned off the heat, gave them a few flips in the pan, and let them finish steaming in their own pods in the pan off the heat. Then showered sparingly with Tamari for a salty-pea-sweet-umami-bomb.
And then there was the ceramic bowl. The one on top in the cupboard with a chip on the edge that I found at Home Goods a billion years ago that served as the vessel to hold my C dinner together. Each item placed in its own space, then doused in a crunchy chili oil and taken to be eaten in a cozy nook on the couch whilst April snow billowed past the window.
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