This week will be Alycia and Sherilyn's turns to be back in campus and school respectively. Their school and college are adopting a hybrid learning mode.
As usual, our finicky teenage chef started to prep snacks for her school lunch box. She made Tamagoyaki seaweed rolls yesterday for today's lunch box. Today she made Okonomiyaki (Japanese Cabbage Pancakes) for her lunch box tomorrow. Last Friday she made a huge batch of Napa cabbage kimchi as she uses kimchi quite a bit for her quick meals, from kimchi fried rice to kimchi noodles, kimchi stew or just kimchi to go with plain Japanese rice.
Sherilyn's got so many ideas on what to cook and bake. Good thing, right? Yeah yeah yeah. We're all very happy whenever she springs up with a new recipe and something yummy to tease our taste buds BUT I hate cleaning up after her! She helps to clean up too but as with most teenagers, it's slipshod work and I always have to mop the floors and wipe the counter tops again after she's done with cooking and cleaning 😫
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| Tamagoyaki seaweed rolls. This requires quite a bit of skill but our chef S effortlessly whips this up using a special rectangular Tamagoyaki pan that the mil bought from Japan. |
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| No brainer for chef S. Tamagoyaki in a variety of flavors is her specialty. |
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Okonomiyaki with cabbage and shimeji mushrooms for her lunch box tomorrow; breakfast for Cass tomorrow. Crispy curly kale chips air-fried in the Airbot yesterday. The chips are super crispy! Seasoned with just olive oil and salt, the chips are air-fried for 7 minutes and makes a great healthy snack. |
