An Intriguing Tale Of Being An Owner

I made fried udon with chicken, babycorn and tofu a few nites ago. I’ve been going udon crazy of late.. making alot of udon with leftovers….. and having them with minced pork and mushrooms or just tofu.. and any vegies i can find. But i make the soupy type more often than the fried ones.. because they are easy.. and healthier.. But i love the fried ones better actually.. but they are alot of work.. and alot of cleaning after. Especially when you have to dry the tofu properly .. and then pre-fried it first.. and then marinate the chicken.. for at least a few hours.. and of course.. the splat of oil all over the kitchen..and then gotta mop the kitchen floor too… after cooking.