NOT Ma Po Dou Fu

But something pretty close.

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Essentially  this is the same as the Ma Po Dou Fu recipe  from a couple of weeks ago but instead of ground pig I used diced eggplant.  I sauteed the eggplant until golden and fully cooked, added fermented black beans, green chilis and ground Sichuan pepper. Then I added a tub of soft tofu, lots  of black bean chili paste, and some water and simmered it while the  rice cooked.

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Total umami goodness.

Today I bought 180 square feet of professional grade landscape fabric.  Its the same stuff my neighbours have used to kill grass for all theor gardens.  I plan to use it to expand my veg garden for next year.   If I lay it on the grass now I’ll  be able to till it in the fall and plant in the spring.

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And that was lunch.  Duck egg salad with my greens on a bagel.

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