[Balanced Meals Note #7] Autumn has arrived at the dining table!

Before I knew it, it was October.
I haven't even finished changing my wardrobe yet (I need to hurry, or I'll have nothing to wear).

It has become a comfortable season to live in.

As the seasons change, I feel that my body is truly honest.

That's because, even though I ate eggplants and cucumbers every single day during the summer, I'm not really drawn to them now.
Instead, I've started feeling drawn to root vegetables like daikon radish, lotus root, and burdock, as well as sweet potatoes, taro, and chestnuts.

Although most vegetables are available year-round,
seasonal vegetables are affordable and, above all, highly nutritious, so they're a great deal in the end, aren't they?

Ever since I established the concept of 'Balanced Meals,' my food choices have been selfish. I choose what I want to eat (within the limits of my budget).

So, here is what our dining table has looked like since entering October.

・Chicken ham salad
・Stir-fried eggplant and chicken neck in oyster sauce (perhaps the last of the season's eggplant?)
・Caramelized sweet potato cubes
・(Pressure cooker) Boiled peanuts

A meal on another day.

・Fluffy pumpkin simmered in salted malt
・Shredded cabbage and cucumber salad with bonito flakes, mayo, and ponzu
・Non-fried Nagoya-style chicken wings (mid-wing)
(A version where I swapped the spices in the linked recipe for salt and pepper)
・Stir-fried pork and bean sprouts
・Chestnut rice

For the chestnut rice, here is a secret trick to make the chestnuts look beautiful ↓

For all of these, the cooking time is within 60 minutes, starting from washing the rice.

And after you're done cooking, don't forget to praise yourself!

The 'Balanced Meals' I practice every day.
It sounds pretentious to say I 'practice' it, but the secret is not to be too strict about it (lol).

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