The Honest Plate and the Earthy Depth of Whole Dried Sardines
Pan-seared lemon pepper chicken picked up at the local grocery, tossed with cubed potatoes, served alongside freshly steamed rice on a single plate. Running out of room for greens, I ended up scattering vegetables right across the top—a unpretentious Sunday meal. An unvarnished one-plate dinner cooked by a man's own hand is all the feast one truly needs.
The day before, I gently grilled large, sun-dried sardines on the mesh, continuing a string of quiet weekday dinners pairing pork offal or pork jowl with bean sprouts. The warm steam and rich aroma rising from the skillet loosen thoughts hardened by long hours staring into the glow of the display.