990206cook

February 6, 1999 Cooking Class for Men by Mie
	As the class is held just twice a month, my husband attended it after a long time absence. As the menu of the past two times was of fish, he anticipated to learn a meat menu. After he returned home, he soon reviewed the menu for the dinner. He puts the recipe in front of him, then prepared all seasoning in advance. Then he cuts the ingredients. Today's recipe is, I hope, pork soup, Japanese radish and carrot marinated with sesame-vinegar, and.....
An Omelet! He mixed four eggs with the stock in advance, then thinly oiled the heated frying-pan and poured the well-stirred egg liquid. After a while, he rolled it up, oh, it scorched a little. It is releasing a mouth-watering smell anyway. He claims a square shaped egg frying- pan to make better shaped omelet. On the right is a pod with simmering pork soup.
	As I felt that only two dishes (pork soup and omelet) were not sufficient enough to fulfill my appetite, I added two other dishes: A boiled spinach my husband learnt in the first course and a dish of roasted Spanish mackerel. The pork soup was very tasty. The marinated Japanese radish and carrot was a little bit hard to digest because the pieces were too large. I am still expecting what a new recipe my husband may bring on the table at the dinner.