Innards Two Ways
I know I promised gingerbread men, but I didn't feel like playing with frosting today. So, some photos.
Lunch was chicken and port pate with a few dabs of fig balsamic jam. If there's an Olive & Co. in a mall near you (they're affiliated with L'Occitane) go get yourself a jar of this stuff. It's so delicious! 
This is a cow's stomach. I'd never taken a picture of it before, so I thought it was worth a shot. Weird, right? Chinese people cut it into strips and simmer until soft. Then it's used in all kinds of things. My favorite is a light soup with Chinese barley in it. I call it barley, but it's some kind of barley/oat that I don't know the English name for.
Lunch was chicken and port pate with a few dabs of fig balsamic jam. If there's an Olive & Co. in a mall near you (they're affiliated with L'Occitane) go get yourself a jar of this stuff. It's so delicious!This is a cow's stomach. I'd never taken a picture of it before, so I thought it was worth a shot. Weird, right? Chinese people cut it into strips and simmer until soft. Then it's used in all kinds of things. My favorite is a light soup with Chinese barley in it. I call it barley, but it's some kind of barley/oat that I don't know the English name for.posted by Pei at
5:40 PM
4 Comments:
That is so interesting -- didn't know that's what a whole cow stomach looked like... - C
By
Anonymous, At
12/18/2006 06:07:00 PM
Oh, oh, accidental shot of "the rock". Mmmm, sparkly and er, innard-y...? - T.
By
Anonymous, At
12/18/2006 06:15:00 PM
I can't help it if it commands attention wherever it appears. :)
By
Pei, At
12/18/2006 07:19:00 PM
omg i miss pate soooo much!! we like to eat it with laughing cow cheese, and salami on french bread, and if you want something refreshing inside, some cucumber slices.
By
Joann, At
12/19/2006 12:50:00 AM
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