Lunch today was on my own–sans San Lien Wu.
I prepared a Veggie Bowl that paired roots and tubers with some nice fresh salad greens that I steamed to serve with the fingerling potatoes and carrots. The fingerling carrots were a luxury–but since the bag of salad greens was reduced for quick sale, I figured it was a wash.
I topped the colorful bowl of vegetables with a bit of Tasty Bite something or another sauce–it is very spicy, Indian cuisine, and then I cooled the whole thing down with a dollop of Stoneybrook yogurt–the best yogurt in all of the land, as far as I am concerned. I get the full throttle whole milk kind because it is creamy.
There are enough left over carrots, potatoes and greens that I can make a wonderful soup for tomorrow’s lunch.
The spicy sauce kept me from reaching for butter and is an instant hit of intense flavor. And of course it is a complete departure from the delicate and complex sauces that Mr. Wu prepares.
His sauces are more like a composition by Vivaldi. And the Tasty Bite sauces rock your taste buds more like the Stones.
Tonight it’ll be back to Chez Wu.
After all, I can only go sans San Wu for so long!