BBQ Stuffed Pork Intestine & Noodles Meatballs Soup

Today is 16th day MCO. For the past few days, hubby has been keeping himself occupied by repainting the garden walls.

The repainting is almost done.

He will probably think of another project to keep himself busy while I take care of the housework and the cooking.

Yesterday's breakfast.

French toast and bread for dipping into half boiled eggs.

After breakfast, I harvested the above from my garden.

Later in the morning, a friend called me to collect the above vegetable from her stall. This is "kau kee choy" or wolf berry leaves which is usually used for making soup.

Hubby went out to buy BBQ stuffed pork intestine which we had for lunch. Only this, nothing else. Our friend called us again to collect 2 more green vegetables. No photo to show but they are mustard green (choy sum) and baby Chinese cabbage (siew bok choy). These green leafy vegetables can't keep for long, so I decided to cook noodle soup with them.

Hubby's noodle and meatballs soup with choy sum with "pei tan" or century egg. The noodle is non fried dried Cintan noodle.

My noodle and meatball soup with "kau kee choy" and egg.

I used wheat flour noodle or "meesua" which hubby doesn't eat.

Our dinner with bird's eye chili in soy sauce for dipping.

One late morning when the sun was up, I was trying to take a snapshot of the cassava or tapioca plants. It ended up with my shadow in the snapshot.

Next to the cassava or tapioca plants, I planted a row of taro or yam plants.

Both the cassava and taro will take about a year before they are ready for harvest.

He waters the earth to make it fertile.
The rivers of God will not run dry!
He prepares the earth for his people and
sends them rich harvests of grain.
(Psalm 65:9, The Living Bible-TLB)