It’s a Wrap

I finally got around to cooking the soybeans Kristyn sent me at the beginning of the year, incorporating them into a belated birthday dinner for Mom. I prepared them the way she said Dennis Lee had at Namu, years ago — offered with just a little butter and salt (although I also simmered them with onion and garlic). And as she claimed, they were delicious. I also made two other fillings for Manoa lettuce wraps, one with pork and water chestnuts, and one with tofu and kkaennip. Altogether a pretty excellent meal, if I do say so myself.