I used the leftover lobster that I took home with me from Marissa and Teresa's the night we had our Seafood Feast. I used clam meat straight from the freezer. It's the same packet I bought from the seafood store a few weeks ago - man that clam meat sure goes a long way!
Tonight I start my night shifts stint. *Bleh*
After work I came home and made some dinner/supper:
I prefer the red capsicums over the green capsicums when making yong tau fu. They taste sweeter and add a different dimension to the dish. I have the sweetness of the capsicum, the spicy chilli, the savoury deep fried shallots, and the aromatic coriander.
Simba fell asleep amidst my robe on my bed. He's so gorgeous!!
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