Taking some time today to do that will yield satisfaction for weeks to come when you're cooking, or simply admiring the organization you've brought to the spaces... Imagine what you'll cook for the next few days and weeks and get yourself set: chicken thighs for the freezer, tofu for the fridge, a honking big cabbage for stir-fries and slaw... Tonight, try Eric Kim's new recipe for bacon and egg don (above), a comforting bowl of soft-scrambled eggs cooked with mirin and soy sauce in the salty rendered fat and set over furikake-laced rice.
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