I had the most simple lunch on Sunday.
I beat two eggs, and added some of the left over basting sauce from the red cooked chicken I had made twice, in the preceding week. Now this is a rich mixture of soy sauce, some kitual treacle, and of course light chicken stock, since the red cooked chicken, has cooked in it. Ha!
Then a little Thai red chili sauce, which comes in the squeeze bottle, a quick fold over in the skillet. I topped it with scalded Chinese cabbage, and more hot sauce.
I was happy.
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