One thing that I really really love about trying to come up with things to make in China is the availability of seasonal fruits and tons o’ veggies. There is a fruit stand just down the hill from my apartment that I hit up at least once a day and it’s always exciting when a new in season fruit pops up. YES I said it’s exciting. Fruits and vegetables in China are also NORMALLY priced, unlike the US where fresh produce can cost an arm and a leg. I bought everything in the photo below for the Chinese money (RMB) equivalent of $15.00. Crazy!
Thats: A bag of almonds, eggs, tofu, mangoes, kiwi, carrots, onions, garlic, ginger, lemons, cauliflower, brocolli, bean sprouts, peppers, scallions, cilantro, corn and noodles for $15.00. Reverse sticker shock.
Most of this went towards a potluck at my apartment last night where I made coconut curry with peppers/sugar snap peas and Pad Thai…but cooking for other people made me crazy stressed so, alas, no photos. Katie brought Velveeta, Lucy brought Mashed potatoes, Micah and Rob brought Chinese takeout (hehe) and Jeff brought potatoes. AND Sarah, other Sarah, made brownies. I usually can’t drink when I’m feeling sluggish or out of shape, but since that situation has drastically improved in the past 2 months, I was able to drink the delicious apple vodka that Katie brought back from the Philippines. MMm that foreign feeling sure felt like home. Also gave me the motivation to trek out in the pouring rain to kill some Copacabana with Katie at karaoke.
Dinner tonight was 100% imported goods:
Followed by a taste of summer:
Took me about 5 mangoes to finally figure out the correct way to cut them. Slice vertically going along the sides of the pit (on each side), then cut mango crosswise and lengthwise making sure to not go through the peel. Either stick your face in it and chow down, or cut away the pieces from the peel like a civilized person =).