CBV explored


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!

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