u/Maynaise88

[effacé]

Sweet potatoes (Japanese satsuma imo in this case) are high in fiber, and adding a decent amount into a cheesecake makes it pretty high in fiber, relatively speaking. Also, I needed to use up the sweet potatoes I roasted the day before; so this was the perfect thing to incorporate them into

And despite that, I still didn’t put any tsukemono since there was already a ton of sodium

I couldn’t decide on which photo/couple of photos to use, so here’s a whole freakin photoshoot

I usually really enjoy Sally’s recipes, but these were just too sweet for me to enjoy—though I can kinda see where I could have tweaked things to match my preference. In any case these weren’t baked with myself in mind! Husband had no issue with them at least, so that’s a win in my book. Cheers to all you dads out there!

A couple weeks ago when I was texting with my dad, he mentioned that he was eating some potato soup, which made me want cheddar potato soup; so I promptly got to peeling potatoes. It was a huge bonus that I had just baked a boule of bread the day before *that,* in addition to the 16 (small-ish) taydoes hanging out in my pantry. I know I sort of went in on a head start, but this dish was made with this week's theme in mind, so here we are, dished up on my balcony garden. My only regret is that I forgot a dollop of sour cream and couldn't be bothered with it once I'd dug (haha get it, DUG) in

(...because gardening sometimes, like, requires *digging*)

Ok thank you for reading

I passed takoyakiing duty off to the Mr. and did everything else

Takoyaki fillings were arrangements of tako, beni shoga, tenkasu, konegi, sakura ebi, cheddar, smoked cheese and topped with the standard sauce/mayo/kezuriko/aonori combination or oroshi ponzu

Other dishes were katsuo tataki and hiyayakko

…to how it ended !!

My toddler might have had something to do with the first couple of slides 🙂

Some somen action, greens are tsurumurasaki (like regular spinach on dorokusai steroids??), dashimaki tamago…

There was a point after I did the prep (included in the ticking timer) that I had to take a pause since it would still be a while for my husband (the one I was cooking for) to get home. I paused the timer at 10 minutes and 24 seconds counting down from 15 minutes and fired everything up a couple hours later, leaving me with one minute and one second to spare. I was not unintoxicated by the time I dished this thing up, which would probably explain why I was very festive with the garnish

With baby shiso from my garden that my husband maintains despite it starting off as my project 🫣

Others were donut sugar-dusted and maple-glazed. Next time I'll let my dough proof slightly less since these were sort of chaotic to get into the oil. The insides were nice and fluffy, though! Thanks, King Arthur

Dashimaki tamago, nasu & piman yakibitashi, broccoli dressed with tuna and tartar sauce, green salad, something to drink…

I’m pretty sure I’ve used the same meatball & marinara recipe for a previous theme, but I thought the white bread and salad this time around gave this Italian-inspired meal a good *tricolore* pop that happened to echo the colors on the Italian flag

It turned out looking like fugly weird wet concrete, so I decorated it with every colorful thing I could think of that wasn’t sprinkles

The base is made from leftover evaporated milk I had from my Hong Kong style milk tea and coconut milk I used to make curry last week

I made this despite not really being in the mood for ice cream these days, but it’s actually not bad, and it paired well with fresh fruit and that monaka wafer