Monday, July 21, 2008
Yesterday I finally cooked the pea vines I'd bought from the Hmong lady a whole week before. They still seemed nice and fresh after all that time, with only a couple of wilted leaves to pick off. I just fried them with some garlic, salt, pepper, and chile flakes, added a little water when they got brightly-colored and limpish, and let them steam for a little bit. That, along with some brown rice with Trader Joe's Soycutash, gave me a couple of days of work lunches.