It’s not very photogenic, but I enjoyed this meal I cooked on Thursday night: my chicken dish with no name, fried cabbage and egg, and rice. If you’ve been reading this site for a while you’ll know all about my chicken dish with no name. If not, you can read about it here (served with cabbage and egg, on a previous occasion!), here and here. I usually like to throw in some green beans, but we didn’t have any, so I included tinned champignons to add another texture to the dish (beans would add crunch; champignons add rubbery-ness). This time round I cooked the tomato longer than usual – it got really dark and soft, shrank significantly, and got really, really sweet.