It’s a slow, rainy day here, and I’m leaning into the pace. The girls are napping on their beds—sleepy heads! I prepared the gyoza filling earlier, then took a seat and patiently folded each one. I made a big batch so I can freeze some and enjoy them later. At the same time, I pan-fried a few for a light lunch this afternoon. #foodstr

I unintentionally left the dough in the fridge for about a week. The oven spring wasn’t great, but the crumb structure turned out surprisingly good. As for the flavor—it really surprised me! I was expecting it to be super tangy after such a long proof, but it wasn’t at all. Instead, it had just a mild tang and a more robust, hearty flavor from the dark rye. I toasted a slice, slathered it with plenty of butter, drizzled on some honey, and finished it with a generous touch of sea salt. Simple and delicious! #sourdough #foodstr

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A little birthday treat for the birthday boy — beef bourguignon, pomme purée, and some fresh #sourdough loaf 🎈 #foodstr

Cantonese Soy Sauce Chicken (豉油雞, See Yao Gai) – tender, juicy chicken infused with a rich, savory, and aromatic soy sauce-based broth. I added a little Thai twist to the dipping sauce — a flavorful mix of chili, palm sugar, fish sauce, garlic, coriander roots, and lime. #foodstr

Rambutan

It would feel so wrong not to eat pizza on #BitcoinPizzaDay 🍕 #foodstr

Mala is heroically rescuing me… from the drowning she’s causing 😬

This is me and the love of my life.

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