Dinner Diaries

Connie cooked tonight - the rib roast was imply tied and seasoned with salt and pepper. Roasted at 350F till it reached an internal temperature of 134F, it was tender and simply delicious. I made a bit of a sauce by simply boiling water in the fond and stirring. We ate it with Connie's roasted root veggies, very simple (this time with no herbs, just garlic cloves roasted with the veggies) and a little salad, which I made with a passion fruit/lime dressing (actually the lime pretty much overpowered the passionfruit juice...)

Vegetarian chinese food that's actually good... not overly greasy, to make up for the lack of fat in the faux meat... tasty, not overly spiced. This is gluten and tofu and various other culinary subterfuge, but it is subterfuge with a tradition. We were at Lu Lai Vegetarian, in the Ranch 99 mall in Milpitas for lunch. From the extensive menu, I probably selected quite badly, picking the curry tofu with okra - for a chinese food place the curry wasn't bad, it was the chinese interpretation of curry. The okra was whole, and perfectly tender, even though the individual specimens were quite large. In addition we had (all non vegetarian items made vegetarian, of course) a mixed seafood dish, ma bo tofu (which had cute little bits of faux ham), beef with bitter mellon (people in our party were impressed with the beef but wished the mellon was a bit more fake) and a mixed bok choy/mixed mushroom/hair seaweed dish that was just delicious. I'd actually eat here out of choice.