The outdoor kitty's dad finally contacted us - he lives over on another road near here, but farther than even I thought, it's about a mile and a half from us. I run in that area sometimes (more now that there aren't loose dogs anymore). We were able to trap the cat again and hold him and the guy dropped by with a carrier. The cat's name is Tony Hawk - he says he let one of his kids name him. Anyway, he's back home now.
I'm mildly disappointed because I was all excited about ✨new kitty!✨ despite also wanting him to go back to his regular family. I was also a little dubious about adopting a young cat with Crowley still around. I'd like him to live out his senior years in relative calm, and he enjoys being the only cat in the house. Fox was also saying we can go to the shelter when we're ready, and mentioned that I seemed like the type who would adopt an adult cat, especially if they weren't a sprayer. (I would, he's right)
On a totally different topic, but one I love - noodles.
For several years whenever Fox and I are at Disney World and we end up at Animal Kingdom, we go to the Satu'li Canteen in their Pandora area for this noodle bowl that is just delicious. We both get a mixed grill kind with smoked chicken and beef. They used to also offer chili-garlic tofu which was really good. Fox gets his dressed with herb ranch, and Disney actually published a home version of this sauce. The one that a lot of people, including me, really want is the black bean vinaigrette.
I've made a few stabs at this dressing but never could really figure it out, especially how the black beans fit in there. Chinese black bean sauce was WAY too pungent and just very wrong, regular old black turtle beans from a can didn't make sense.
I was watching an episode of Beard Meets Food and he was eating this bowl of Korean black bean noodles, and they mentioned the name of the stuff the sauce was made with. I'm not very familiar with Korean cooking beyond gochujang, and making a spicy sauce for tteok bokki, or spicy sauce over rice cakes. So later in the evening I had this revelation - a literal shower thought. What is that Korean black bean stuff? I bet that's what is in the dressing at Disney! It's black fermented soybeans made into a paste. It's more salty than the Chinese stuff and doesn't have whatever stinky thing the Chinese version contains.
I now have a tub of the stuff and I'm going to try whipping up some black bean noodles this weekend - jjajangmyeon. Vinaigrettes are pretty simple - vinegar, a sweetener, maybe some herbs and black pepper. The Disney stuff is savory but mild. Disney's "spicy" is a step down from Japanese "spicy." *laughs in Cajun* Cracking this recipe would make me feel like an immortal among Disney Adults. Bow down before me, I am the Recipe Whisperer!
It's 50 this morning. Maybe I should have put an extra blanket on the bed.
I'm mildly disappointed because I was all excited about ✨new kitty!✨ despite also wanting him to go back to his regular family. I was also a little dubious about adopting a young cat with Crowley still around. I'd like him to live out his senior years in relative calm, and he enjoys being the only cat in the house. Fox was also saying we can go to the shelter when we're ready, and mentioned that I seemed like the type who would adopt an adult cat, especially if they weren't a sprayer. (I would, he's right)
On a totally different topic, but one I love - noodles.
For several years whenever Fox and I are at Disney World and we end up at Animal Kingdom, we go to the Satu'li Canteen in their Pandora area for this noodle bowl that is just delicious. We both get a mixed grill kind with smoked chicken and beef. They used to also offer chili-garlic tofu which was really good. Fox gets his dressed with herb ranch, and Disney actually published a home version of this sauce. The one that a lot of people, including me, really want is the black bean vinaigrette.
I've made a few stabs at this dressing but never could really figure it out, especially how the black beans fit in there. Chinese black bean sauce was WAY too pungent and just very wrong, regular old black turtle beans from a can didn't make sense.
I was watching an episode of Beard Meets Food and he was eating this bowl of Korean black bean noodles, and they mentioned the name of the stuff the sauce was made with. I'm not very familiar with Korean cooking beyond gochujang, and making a spicy sauce for tteok bokki, or spicy sauce over rice cakes. So later in the evening I had this revelation - a literal shower thought. What is that Korean black bean stuff? I bet that's what is in the dressing at Disney! It's black fermented soybeans made into a paste. It's more salty than the Chinese stuff and doesn't have whatever stinky thing the Chinese version contains.
I now have a tub of the stuff and I'm going to try whipping up some black bean noodles this weekend - jjajangmyeon. Vinaigrettes are pretty simple - vinegar, a sweetener, maybe some herbs and black pepper. The Disney stuff is savory but mild. Disney's "spicy" is a step down from Japanese "spicy." *laughs in Cajun* Cracking this recipe would make me feel like an immortal among Disney Adults. Bow down before me, I am the Recipe Whisperer!
It's 50 this morning. Maybe I should have put an extra blanket on the bed.
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