The dragons are back…

Dragon beans

A stir-fry, after the meat was cooked, with garlic, onion, tomato sauce.

And bunapee mushroom, somen noodles…

White forrest of mushrooms

Lamb “steaks”. I don’t know exactly what they mean… Lamb is a “new meat” here. We get a new cut every 5 years. This is the third. It’s simply cooked rare, in olive oil. Then seasoned with herbes de Provence and sea salt.

The salad (berlingot), with only Chinese black vinegar.

Cal 640.6 F14.6g C71.7g P24.7g