もし今日も暑かったら
カッペリーニの
話でもシようかと想ってたんだ

でも
この陽気だと
あぁ！ソレは
涼しげでイイですね〜
なんて想って
貰えナさそうなので
違う話題を

さて
とは言ったものの
何が適切かしらね…
同じパスタなら
全粒スパゲティや
全粒フジッリ
辺りが
週１くらいで
食べるものだけど
昔の話の方が良いのかなぁ

作るようにナったのは
小学校の３年位かなぁ
皆はどうだったんだろう
スクランブルエッグ
だったような記憶がありますね
少しずつ改良を加えて
失敗作もキチンと食べて

そこから
不健康まっしぐらの
中華三昧ですよ
明星のアレです

当時どっパまりシたんですよね
広東・北京・四川だったかしら
いま観ると監修店舗が判るんですね

230422 Cappellini ✕ low temperature ≒ Chinese Suite

If it had been hot again today.
I was thinking of talking about cappellini.
But with this weather...
Ah! That's cool and refreshing...
I don't think you'll think that, so I'm going to talk about something else.

Well...
I'm not sure what would be appropriate...
If it's the same pasta, then whole grain spaghetti or whole grain fusilli.
I eat it at least once a week, but maybe it's better to talk about the old days...

I guess I started cooking in the third grade of elementary school.
I wonder how everyone else did it.
I remember it was scrambled eggs.
I made a few improvements and ate my failures properly.

From then on, I went on a rampage of unhealthy Chinese food, that Myojo thing.

I was totally addicted to Chinese food at that time, wasn't I?
Cantonese, Beijing, Szechuan, I think.
When I watch it now, I can tell which restaurant supervised it.

By DeepL