There’s a moment in every cook’s year when you look back at your own photos and notice that four of them are basically the same plate with different costumes on. It’s a humbling moment, and also a reassuring one.
The beef lo mein. The teriyaki salmon over sesame noodles. The orange chicken over rice. The mongolian beef with bok choy. I made all four of these inside of two weeks this month, and when I lined them up I realized they all share the same sauce instinct - something dark, something sweet, a hit of soy and ginger, sesame everywhere.
My husband thinks I should make it a restaurant. My mother would think I should stop eating so much soy sauce. I think I’ll keep making them, because this is the mid-year I have. Some summers are tomato summers. This one, apparently, is a sesame summer.
Nothing new in this post. Just the plates I keep coming back to.
