§ today's menu：013110
1. garden salad + 2. pumpkin soup +
3. frankfurter + 4. french baguette
1. garden salad：
↓ bell peppers: washed and sliced
↓ romaine lettuce: washed and hand-peeled
↓ yanagi-sori's knife
↓ onions: washed, sliced and soaked in cold water
↓ dressing:
1 dijon mustard:2 extra-virgin olive oil:2 basalmic vinegar
↓ toss and stir
↓ voila！yanagi-sori serving tong
↓ another bowl of garden salad
2. pumpkin soup:
↓ pumpkins washed, seeded, cut in cubes and
steamed in rice cooker
↓ cooked pumpkins to be placed in blender
↓ minced onions, celeries and carrots
(silit cutting board)
↓ crushed and minced garlic
↓ pan-fry garlic with olive oil
↓ add minced onions
↓ add minced celeries and carrots
↓ stir-fry
↓ place all ingredients in blender and then
cook in stove-top until boil
↓ sprinkle with black pepper and dried parsley
3. frankfurters:
↓ to be roasted in an oven
↓ nice presentation
4. french baguette:
↓ bread to be heated in oven
↓ bread 1
↓ bread 2
↓ simple place setting: yanagi-sori cutlery
↓ my salad plate
an enjoyable lunch prepared and cooked by master leo,
jessica and sophie.
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