28 Oct Congee to the Rescue
We’ve been going through a kitchen remodel, which means I haven’t had access to a proper stove. I set up the portable butane burner in the back yard to make some simple meals. The other day, I simmered some leftover rice in water to make a quick congee for my mother. I served the congee with some century eggs (preserved duck eggs), pickled radish, pickled Chinese cabbage, and some seaweed that I plucked out of leftover miso soup. It was a perfect meal made from “nothing” and was everything.