The green beans needed urgent attention, and were just about at the too-big place where they get all chewy and you have to leave them alone and wait for the beans. And Milo doesn’t like green beans, so I took advantage of both things and made them super-hot Chinese style- one of our favorite things. With copious garlic and ginger, two chiles de arbol, a big glug of sambal oelek, and rice vinegar, soy sauce, nam pla, sesame oil, and a little flour to thicken the sauce, they were incredibly good and perfectly hot.
The rest of the meal was kimchi juice-marinated salmon baked with togarashi and black sesame seeds, fried rice with red and green onion, and a pesto made from radicchio, plus Genovese and lime basil in roughly equal measure. I made a little reduction sauce with the fish marinade, adding mango juice and red wine, and we drank a Jacky Renard Irancy. Words can’t express how much I needed to make and eat this meal.