Chopstick rests are not really necessary.
Nothing bad happens without them.
And yet, today again, I find myself wondering which color of chopsticks would look best with a wasabi-shaped chopstick rest.
On busy days, I barely have the energy to stand in the kitchen.
I eat store-bought side dishes and a sliced tomato in a hurry.
When I have more time, I spend minutes deciding whether white, black, or blue plates would fit better.
Sometimes I seriously think about the difference between how proteins and carbohydrates behave on a cast iron pan.
Pointless, maybe. But it works for me.
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