Cooking especially chicken breast

Weeding at the farm and garden is still keeping me busy. Getting warmer, it will have them grow even faster and more vigorously. I am apt to forget how long I have been working there. Thurst and back pain sometimes remind me of the time I spend there.

I am often cooking as well. My wife firmly believes we elderly should take good quality of protein to avoid sarcopenia. Good food plus good exercise will keep us young and far from frail, as she says.

One of the best meats is chicken breat in her view. Less fat and full of good protein. It is not costly, either, which is important to me responsible for shopping.

This is one of our ususal cook menue, chicken breast seasoned with salted rice malt. Salted rice malt has not been very popular to me. I learned this menu a few months ago and have been a big fan for this ever since. It could be preserved in the rerigerator for a few days. It is a handy preserved food.

This is another cook of chicken breat which I learned its recipe from Koiso JH1UNS in facebook. Not complicated but good taste.  He is good at preparing simple as well as tasty cook.

 

Leaves of carrots looked so gorgeous that I have tried to boil them with flaked tuna. Leaves, especially the trunk, were a bit too matured and less soft than expected. But still fresh and tasty. 

So that is how we are getting along. I should have mentioned on the music, especially on Matthew's Passion again. A very important memory. I might have already written about it for a few times. But still something to be mentioned. Maybe, later.