I just put my three pairs of white jeans into the wash. Summer is now over.
It was a summer of noodles for me.
I’m not one for eating sandwiches or salads in restaurants. Each bite is the same as the bite before.
And while Boston now has many very good noodle joints, the salt and fat in the food served in these places makes them a treat rather than go-to. On top of that, $14-17 a bowl?
So I learned how to make cold noodles at home. Nothing tastes better in the summer. The trick is to get great noodles. There’s a company in California selling terrific noodles; these are about $4 for two servings, and the wonderful H Mart sells them.
I learned how to make cold, spicy noodles using Korean oil flavored with hot peppers. I learned how to make cold sesame noodles using a Japanese recipe. I learned how to make cold Sichuan style noodles with tofu, ginger, and shallots.
It was all flavorful, vegetarian, and relatively healthy.
The chief downside is the social isolation. Few experiences in restaurants are more fun than slurping noodles with others slurping noodles.
Hunkered down in front of my computer and writing about longevity in Japan, and a boy lost in the mountains of Hokkaido?