昨晚除了做酒蒸蛤蠣替伊賀燒塔金鍋開鍋外，更重要是快手做了兩道常備醬菜（登場多次的醃漬櫻桃蘿蔔及涼拌黑木耳），算是為轉冷後不時哭天喊地的餓感準備，等待我的下一次「半夜睡不著覺 ~ 翻冰箱找存糧 ~」。
Apart from using new pot to make steamed clams with wine, I also made two kinds of side dishes for my hopeless hunger at late night: Pickled cherry radish and marinade black fungus salad.