CBV explored
Thursday, 11 March 2010
The daffodils are coming!
For the first time, I made the Asian chicken salad recipe tonight with Chinese black vinegar rather than balsamic.
It’s still simmering, so I’m not sure whether it’ll taste different. I do know the simmer mixture looks the same, though—deep black-brown!
Hmm. And I have the cilantro and green onion for the topper this time, too!