We are definitely feeling post-prandial right now. Just finished a simple but tasty sauteed ground cow and salad combo. Greens were local ie. my garden..Russian kale, a cuke, couple of tomates, and a handful of lemon balm, Italian parsley, basil, and chives. And just a spritz of rice vinegar to make the flavors electric. Okay it wasn’t anyone’s national dish, but it was satisfying. And how often can you say you were truly sat-is-fied? (note southern accent)
Speaking of national dishes, we learned tonight from our Mongolian source that a favorite meal in Ulaan Bator is a soup made of long simmered mutton,tomato, various local root vegetables, thickly cut homemade wheat noodles, and most importantly, salt.
More on food and life soon from the Salt and Pepper Sisters.
Kisses.
OMG! This blog is totally gastronomical!
Promise me, though, that you won’t actually eat any cute, fuzzy Mongolian sheep.
youse gals makin’ me hungry. try adding soured yak milk to the mongolian mix. yummy.
next time youse pre-prandial give me a call.