Anne has a new health initiative, Meatless Mondays. To support this movement, as chief cook and bottle washer, I am trying to adjust to this new reality. To this end, for yesterday’s lunch, I substituted our usual turkey Rueben for a bag salad. For dinner I made the NYT’s San Francisco-Style Vietnamese American Garlic Noodles (pay wall link).  Last year’s most popular recipe. It is a simple recipe and easy to make. First, melt half a stick of butter in a frying pan. Add oyster, fish, and soy sauce, oh, and garlic, lots of garlic. Later, this recipe calls for combining this mixture with the cooked noodle by referring to it as the garlic sauce. Green onions are optional, to which I also add peas for more color and veggies in the dish. Finally, add parmesan, which I do liberally. The best thing about this recipe is that with using a pound of noodles, we are looking at not only Meatless Monday, but also Meatless Tuesday and Wednesday too.

Today’s photo is unrelated to this post, but really quite colorful.