Fried hijiki with pork


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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A few years into making @mollyorangette Brother Timothy stuffing (THE BEST STUFFING EVER), I finally planned enough in advance so that instead of making do with English muffins, I actually made the specified English muffin bread (has anyone ever seen such a thing in NYC?). And I think I might have to start making it on the regular. Recipe from Beard on Bread. Is it weird that I'm excited about the color of my giblet stock? Finally got a blocking mat and some T pins. One holiday gift down, a half dozen more to go. Having a hard time figuring out gauge with these. Ripped back and started over 3 times. Still not as big as I'd like them to be, but they fit me (were intended for someone else) and I have yet to block them. This ginger apple torte from @food52 is a keeper. Extra good with banyuls.

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