This is very much in the early stages. I’m figuring out how we batch, freeze, and cook manageable portions of Vietnamese and Chinese home cooking so we can eat well, save money, and avoid leftover fatigue. So far, lemongrass froze beautifully, but culantro did not.

This will be documented using quick phone snaps and my notes. Some failures, some wins. A test kitchen that isn’t going crazy over the macros. Some recipes will be inspired by other writers and creators, and I’ll always credit and link them.

Welcome to my experiment log.

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