월요일 점심의 키포인트는 복부지방에 폐를 끼치지 않는 것.
지난 주말에 직접 텃밭에서 거둬놓은
가지 1개 툭툭 잘라넣고 볶다가
갈은 돼지고기 민치 남은거 털어넣고 볶다가
간장 대용으로 쯔유 좀 끼얹어서 볶다가
숨죽으면 불끄고 접시에 담으면 끝.
목이 마르므로 논알콜 한 캔을 사이드로.
맛은? 갓자른 가지맛과 볶은 돼지고기 맛이 납니다. (팩트)
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