The small dose of drear that enveloped Winston-Salem last Sunday cleared up and moved out by late morning Monday, and it turned into rather a fine day. A highlight was another full walk with Sumner, this time circling down through Old Salem, sweeping up to enjoy the downtown stretch of the Long Branch Trail, and looping around back to the west side via Martin Luther King Jr. and West End Boulevards. It helped to work up a pretty good appetite and led to early suppering at the Roediger House, with a new recipe to boot. This time it was Korean ground beef bowls with a mix of vegetables: baby bok choy, carrots, broccoli florets, and snow peas. For extra measure, I tossed a fried egg on each bowl. It was all pretty darned good.
Based on "Healthy Korean Ground Beef with Vegetables," from Kristen McCaffrey of the SlenderKitchen.com blog. [Published 13 July 2020]
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