Today was spent immersing myself in the MRSA market, cramming as much into my brain as possible, trying to catch up from my couple days off during the week last week. That's the only bugger with going away - it just stacks on up, waiting for you when you get back. This week is going to be a hellacious week - lots of stuff due, lots of strategery to be done plus i have to go back to New York. Again. Flying visit - out on Weds, back Friday afternoon. Great for the airmiles, not so great for not getting knackered. Ah well. Its a good job i love to travel.
Anyway, enough whinging and moaning - what's the latest with Kitchen Store Cupboard Challenge, i hear you cry? Well, as today was going to be pretty much a working day, i got up nice and early and hit Safeway by 8am, to stock up on fresh fruit and veggies. Got a full shopping trolley worth of the good stuff - total cost $41.00. Not bad at all - and that was including an expensive watermelon splurge of $8. It also seemed like the perfect day to break out the slow cooker again, and let that do the heavy lifting, cooking wise, today. So, today's lunch (and supper) was an Asian-inspired meatball and udon noodle soup. I've cooked it before, so i was on pretty safe territory - and you cant go wrong with meatballs and noodles, can you? Here's the scores on the doors (for those of you keeping tab):
Ingredients: chicken meatballs (from the freezer, just don't think about what's in them too much), bok choi, oyster mushrooms, udon noodles, beef stock, fresh cilantro, ginger, tamari.
DoD = 2 (there was some cooking involved)
II = 2
PfBF = 1 (slam dunk)
Overall assessment: pretty good, the beef stock (I'dve usually used turkey or chicken stock) added an interesting tang to the dish. Note to self, though - udon noodles really dont need a full hour in the slow cooker, even if you are feeling very lazy and/or overworked. Mush-city.
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