Yesterday, I assembled the first bowl of real(ish) ramen I've ever made. Other than the nontraditional turkey stock I used, I used the tare and flavor oil I made about two weeks ago (30mL and 15mL, respectively), pork belly from a few days ago, nori, corn, green onions, and a ramen egg I made by marinating a 7-minute egg in a solution of 40 percent cooking liquid from the pork belly and 60 percent water (this was done after I left the cooking liquid chill overnight and removed the fat from the surface). I've also got a few eggs in a 20/80 solution from the same cooking liquid. Dried noodles rounded out the whole thing, and it turned out well.
Yesterday, I also processed one of the two flats of tomatoes I bought on Saturday. I ran them all through my food mill, and right now the resultant liquid is in my dehydrator, on its way to becoming tomato powder (or possibly paste).
Today, I ran 11.5km in the early afternoon. I had another bowl of ramen for lunch (with two eggs but no pork). Last week, I ran three times, 10.5km each time, and each time carrying a backpack. This week will be the third week in a row of increasing distance, so next week is a rest week.
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