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To celebrate Chinese New Year, I made dumplings 餃子 with mushrooms, tofu, and napa cabbage. Mike helped wrapping the little parcels, and we boiled them in a homemade vegetable broth with baby bak choy. Happy Rabbit Year! In a frying pan, sauté ginger, garlic, and green onions in a little vegetable oil, until they’re softened but not brown.
I didn’t want to have to be the one to tell you this, but March has almost come to a close. You know what’s next? We’re going to steamroll through April, freak out through May, scream through summer, then Christmas music starts.