Misshapen Bell Peppers, Sardine Mentaiko, and Rice in the Cocotte
A slightly misshapen green bell pepper from Hachioji, picked up at the local farmer's market. Simply grilled and paired with yakitori and sardine mentaiko, it turns into a lavish late-summer meal. Washing rice and setting it on the flame in my familiar small cocotte, watching the room fill with that sweet steam, brings a quiet contentment.
Earlier in the week, I sautéed pork belly and shimeji mushrooms with Kaldi's harissa. A touch of exotic spice lends just the right awakening to a body adjusting to the shifting seasons. Without leaning too heavily on dining out, I am reminded of the quiet value in nourishing oneself using whatever tools and ingredients are within reach.