Lunch Box 553: Bobbed beans
Sushi time! I don't often make California rolls, not because I don't like them, but because I can't seem to get the hang of picking out decent avocados. They may feel right, but when I slice them open they're either hard or browning. This time I got one that's acceptable at least, so here's the sushi.

I made this batch of zucchini & onion stir-fry with tatumas, AKA Mexican zucchini. I don't know if they are actually zucchini or just similar, but they're close enough that I deem any difference insignificant. By the way, I cooked this batch in a cast-iron pan that I seasoned myself. Have you ever seasoned a pan? If you ever need to do that, make sure your kitchen is really, really well-ventilated.

Finally, I have steamed long beans and fresh longans. I always feel bad about cutting long beans - if they aren't long, then... they aren't long! But it does cut down on the unwieldiness and splatter factors.

(Website post, with links to recipes.)