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Back in the Kitchen

Well we may not be abroad any longer, but we are putting our skills to good work. For our first cooked meal back at home ( I was in Denver for Chi Psi for a few days), we made Pomegranate and pistachio som tom and roasted chicken and wood ear mushroom Banh Xeo using the Rasa Malaysia recipe here.

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Very tasty, although frying in this apartment is the pits without a real vent hood. I need some CFMs!!

And, of course…because it’s G’s favorite, we topped it off with some mango and sticky rice. Nom nom nom!

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