Chef babies eat very well! For an early lunch Vivian had a lovely soup I knocked together from a variety of tasty leftovers.
Leftover pho broth, steamed broken jasmine rice, Savoy cabbage, gailan (Chinese broccoli), baby arugula, cilantro, scallions, and Japanese flowering fern. She loved it!
For dessert the Viv had fresh strawberries and some very sweet red grapes.
Salmon in the pan!
Man, I love salmon! Salmon is flavorful and rich and super-versatile. You really can cook it hundreds of different ways, and it has the added benefit of containing a wealth of omega-3 and omega-6 fatty acids, which, unless you’ve been hiding in a cave in Tora Bora, you know are extremely good for you. Whenever I cook fish, which is frequently, I have to make an assessment based on nutritional value, cost, environmental impact, and, of course, taste and quality. So it’s kind of a pain in the ass to balance all this information just to make something tasty and healthy for me and my family. But in this day and age of uncertain food sources and diminishing fish stocks we have to take all these facts into account and make our own educated decisions.
OMNIVOROUS 