Tonight I'm going out, so I made a quick dinner for the family: a kind of variation on saag paneer using tofu in place of the cheese. To compensate, though, I cooked the chard (and the last spoon of pesto) along with half an onion and spices in about two cups of whey to add stealth cheesiness and play wonderfully with the similarly tangy taste of the tofu. I puréed the greens and then added cubed tofu which I'd browned and seasoned beforehand, then let it all simmer for a bit to thicken and get acquainted.
Last night was a good one for soup, and we still had one last bit of thin-sliced Berkshire pork belly in the freezer, so the rest followed pretty naturally. A combination of fish and chicken stocks made the base, and I added wakame, pesto, and finely grated turnip to enrich and thicken it. Before cooking the udon, I blanched carrots and broccoli separately in the boiling water. Assembled with a dollop of homemade sambal and a sprinkle of togarashi, it was a handsome bowl of dinner that went very well with the better part of a growler of Gilded Otter IPA left over from my grueling research on local microbrews (see previous post).
Regular readers might be growing weary of the endless parade of noodle soups, and to them I say the following: this one was kinda different, on account of it had pesto in it, and big bowls like this are good in the winter, and I'm lazy/tired/short on time these days. And honestly, if you're a regular reader of this drivel let's face it: another post about noodle soup is the least of your problems.