Noodles with slow-cooked-till-soft vegetables: red cabbage, beans and carrots and a little ketchup. It is a treat to eat, though (as usual) it wasn't actually planned this way. I left my veggies cook on low heat on the stove and went to pound pepper with my pre-historic method and came back to see that my veggies were cooked soft - something that I had not intended to happen. But to my delight:
I could see a few stars in the sky today. Nice change from pitch black.
Tip of the day: There is a specific amount of ketchup that you can add to noodles to give it a nice taste, make it really smooth and not make it too sweet or sour. Try and find that amount and you can be in noodle heaven. Requires patience.
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