Fried hijiki with pork

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This turned out really well. Soaked in water until it ballooned to about 10 times its dried size, then sauteed with pork in a nice sauce that was on the package of hijiki: dashi, mirin, soy sauce, and sugar.

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Italians are good at lighting up old things. Finally. Perfectly dismal weather today, which calls for Judy Rodgers's red wine-braised lentils. Which then made me think of @mollyorangette and one night a few years back at Chez Hugon.

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