Interestingly enough, we found a frozen stock of an unknown origin in the freezer. Dad decided to unfreeze it just to figure out what it was. That same day we’ve made a chicken soup so we end up having a lot of stock at hand. It turned out to be a fish stock so the obvious thing was to make a Tom Yam soup. I’m not sure how he made it because I was not there to supervise but I know it contained: tom yam paste, cabbage, bean noodles and yellow lentils (experimental in this kind of soup). It was a weird addition I think but nice overall together. On top I put some shredded chicken breast from the chicken soup. This time it wasn’t as spicy as we use to get from dad’s cooking. He thought that Shlomi or Lilach will try it being less spicy but no such luck (food conservatives people).
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| Tom yam soup with yellow lentils |
The next pic shows the result of a day I forgot my lunch at home. It was nice Pitta lunch for 20nis but I soon found out the pitta was cut open both sides (by accident). Of course made it harder to eat but I managed 馃檪
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It was Tuesday so it was about time to go for my weekly Safta’s dinner (grandmother Jean). She made me a dairy meal containing Tzimes (sweet carrots with plums) and creamed spinach, one of my (many) personal favorites!
There was also two kinds of fish in the oven with some butter and white wine (Salmon and Seabream. That’s “Dennis” in Hebrew, yes I looked it up!).
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There was also baked potato and mushroom soup I wasn’t able to eat at the same meal. For dessert we ate a small version of Dad’s birthday-poppy-seeds-chocolate cake (which I also took with me to it home to him.) Yam!
