April: Cooking

A lot of noodle meals this month as I try to clear the fridge before leaving town for seven weeks. A package of green vegetable noodles brought a touch of spring to the cold days. Bottom left was particularly spring-like with salmon. Top right was a kitchen sink bun with romaine, peanuts, cherry tomatoes, ham and fish balls. To the side: mussels with yellow peppers and chicken, fish cakes, cashews and cherry tomatoes.

Random miscellany: queso fresco with eggs and sweet potato chips, new to me yogurt brand Koru (liked the passionfruit flavour but not as creamy as my new favourite, Liberte), avocado with hard boiled egg on toast.