Since I'm keeping eggs and melon for breakfast, and I'm keeping ground meat, greens, and rice for lunch for another month, Tuesday cooking practice is the exactly same as last month: wake up, coffee, words, get up and tidy the bedroom, tidy the kitchen, whack whack whack cut up a cantaloupe or honeydew, put three-quarters in three jars, plate the last quarter, scramble some eggs, and voila breakfast.
Eventually get up and put on some ground meat and when the meat's on, blanch some turnip or mustard greens, drain, squeeze, and dress with seasoned rice wine vinegar.
