Daddy! Come Home for Dinner! Chapter 1116

Chapter 1116: Chapter 1116: So Cool!_1 Chapter 1116: Chapter 1116: So Cool!_1 “But in the end, plans can’t keep up with how fast things change,” Cindy Clarke said with a laugh.

She talked about these past events – from which she had long since found peace – and added, “After all, If I hadn’t had the determination to sink or swim, even peferring to leave school to go to Belfard, I wouldn’t have come this far, would I?”
“My goals from childhood were to leave Nork City and to own my own restaurant.

A higher goal would be to have my cuisine recognized by more and more people.” Cindy smiled as she spoke.

“Being forced to sink or swim back then was, in hindsight, a giant step towards my goal.

These days, common college courses don’t really work for me.

I’m not saying education is useless.

It’s just that for what I currently aim to do, a formal education doesn’t help much.”
If she wanted to open a restaurant, she could study finance or a relevant major.

Not to mention, she has Adrian Zhekova, the professional big shot, at home.

Instead of going to university to study those general courses on varied topics, why not learn something more specialized?

“Actually, if I had the choice back then, setting aside other factors like tuition fees, my preferred choice of school would have been under Pingla Academy,” Clarke said.

“Now that I have the chance, it’s like fulfilling a dream.”
Regarding university education.

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If she had been younger, in her late teens or early twenties, she would gladly enter college.

Now, however, her mindset has changed; she just can’t buckle down for school like she used to.

She’s 25 now, surrounded by eighteen- or nineteen-year-old youngsters.

She simply doesn’t fit in.

Besides taking care of her family, the rest of her life is devoted to cuisine, and she can’t spare much time for school.

Although Pingla has its fair share of young boys and girls, it is different from a university.

Some people enter Pingla after graduating from university.

Pingla imposes no age limit on enrollment, nor does it set any requirements for high school graduation scores.

Therefore, as long you pass Pingla’s own entrance exam, you’re in.

Given her passion for the field, Cindy isn’t worried about fitting in.

To be honest, even if she starts her own brand and opens a restaurant in the future, she’d be content to focus on researching recipes.

For restaurant management, she’d leave it to the professionals.

She could just leave it to Adrian and let him take the lead.

Adrian and their kid were both delighted about Cindy’s decision to go to Pingla and experienced no discomfort.

In the daytime, Adrian is at work while their child goes to the nursery school.

Neither of them would be home.

By the time the two of them get off work and school, Cindy would be back.

After tidying up, Cindy goes to cook for them.

The weather is too hot now.

Even at night when it’s a bit cooler, the lingering heat is palpable.

Even with the air conditioning on at home, it’s hard to avoid feeling overwhelmingly hot.

So, Cindy figured why not keep it simple and make some cold noodles.

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First, she soaks the dry noodles in water until they’re soft and ready to cook.

Then, she pours some mineral water into a bowl.

She uses a blender to puree apples and pears, dissolves them in the water, adds soy sauce, vinegar, sugar, salt, and some Sprite.

In the end, she puts the cooked noodles in the seasoned soup.

She takes out a block of ice from the refrigerator, which is always kept ready for use, and places it in the cold noodles.

Finally, she slices apples, pears, onions, and cucumbers and places them along the edge of the bowl, encircling the noodles.

The middle of the dish is still empty.

She fills it with chopped pickles, topping it with tomato slices, beef slices, and finally half a boiled egg.

She brings out some pickled cucumbers she prepared earlier from the fridge.

These pickled cucumbers are prepared by slicing off only the outer parts of the cucumber, leaving the pulp to be juiced.

Cindy has turned this cucumber juice into a fruit-vegetable juice for Adrian and her child.

The cucumber slices with skin are mixed with salt, white sugar, and white vinegar and marinated for about thirty minutes.

When the marinated cucumber slices are thoroughly dried, having had their excess moisture absorbed by kitchen paper, the step of air drying is skipped.

This way, the cucumber slices maintain a refreshing and crispy texture after being pickled.

She finely chops ginger and garlic and shreds some hot peppers which she then adds to the dry cucumber slices.

Mix in light soy sauce, aromatic vinegar, white sugar, pepper oil and chili oil, and blend well with the cucumber slices.

All of this is then stored in a glass jar for marination.

Whenever one fancies a snack, just scoop out the marinated cucumber slices and enjoy.

It’s especially convenient.

The cucumber slices are refreshingly crispy and perfect for cooling off in the summer heat.

The kid would eat them at every meal if he could.

Cindy, fearful of her boys getting tired of it, changes the dishes regularly, so they don’t eat pickles every day.

Pickled cucumber slices paired with cold noodles today are just perfect.

Today, Cindy paid a visit to Pingla, and afterwards, had quite a bit of luggage to take care of.

So it was a smart choice to keep dinner simple and easy.

Upon entering the living room, the kid could already smell the appetizing sweet and sour aroma, causing his mouth to water.

It’s rare to have such a good appetite during this intense summer heat.

When Adrian walked into the kitchen and saw that Cindy had already portioned the noodles, he considerately took his bowl out, not wanting her to do any more work.

Cindy simply washed her hands and called the kid over for dinner.

The little fellow climbed up onto his chair.

Everyone’s bowls were the same size, and the kid’s portion was smaller given his appetite.

Nothing beats a big bowl when it comes to eating cold noodles.

As soon as the kid sat down, the bowl seemed twice as big as his face.

The kid had a slurp of the noodle soup first.

Because the ice was always in it, the noodle soup was refreshingly cold and felt exceptionally heartening.

With its chilled touch and tart sweetness.

In this sweet and sour combination, one could taste the flavor of sugar, the sweet coolness of Sprite, and the fruity aroma of apple.

It was incredibly thirst-quenching.

“It’s so good!” The kid gave a thumbs-up, “Totally refreshing!”
Adrian took a sip of the soup and couldn’t help but give a contented sigh.

Next, he picked up a portion of cold noodles, along with apple slices and cucumber slices dappled with a bit of onion slices.

The cold noodles provided a great balance of smoothness and elasticity, mixed with the crispness of the cucumber and apple slices as well as the onion slices.

The mildly spicy and sweet onion slices; the refreshing cucumber slices; and the sweet and subtly sour apple slices.

All soaked in a sour soup, the sweetness of the ingredients had an additional tartness from the soup.

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Its complexity and layers were indescribable.

Cindy dipped a slice of beef in the soup.

She chose beef tendons to braise for the beef slices.

Unlike brisket, beef tendons, although soft, have some bite due to the tendons.

Sliced thin, the beef tendons are tender and chewy, unlike the brisket, which is prone to getting stuck in your teeth.