Chop chop

My sister had a legal conference in town earlier this week, so my brother and my mom tagged along for the ride. Jill asked my mom if she'd teach her how to make a traditional Taiwanese dish that I grew up with. They decided on seaweed salad, since it takes few ingredients and can be easily converted from vegan (for Jill) to non-vegan (for me).

Here we are picking up supplies at the MT Supermarket in Chinatown center. The ceiling high stacks of dry goods makes for a colorful background. It's like the Costco of Asian foodstuffs:

Most of the time was spent in preparation (as with most recipes), with lots of chopping and slicing. And here we are finishing up the salad (the roses are from Jill's garden):

Usually, my mom adds sliced ham and sliced egg omelettes, but I can add those to my portion.