Made it to Springfield

Made the move successfully to OR last weekend. Unfortunately, the new place still needs an internet connection (which should be set up by this coming weekend). 

The house is old and funky, but absolutely perfect- and the new roommate is awesome. 

Everyone up here is just so much more laid back and happy to help than in Sacramento.

As soon as my internet hookup gets set, going to be uploading a bunch of pictures. Here are some basic pictures of the house and kitchen in the mean time.

Cooking:

Had some extra frozen chopped spinach and mixed it with some large chunks of napa cabbage. After defrosting and squeezing the moisture out of the spinach, I cooked both with some sesame oil, shaoxing rice wine, and some soy sauce. Finished it off with some combo pork/chicken stock I had frozen. Had the look and texture of collard greens with distinct Asian notes, but not greasy at all. 

Topped it off with cuts off of a Beef Round Eye tenderloin that I had souvided to medium rare in sesame oil, dave's insanity sauce, shaoxing rice wine, and soy sauce- then cut steaks and seared them off in the pan. 

The red dots around the plate are deposits of siracha, just in case anyone wanted a little more pain. Turned out better than I could have hoped. The combo of spinach and the napa actually worked great. Perfect meal to share at 1AM.