cantonese congee - part 3

I have been really into making congee lately. I discovered the simple techniques which involve so little time that I category them as passive cooking - a kind of like IRS's passive investment income which I have not much involvement while my sous chef Chrono does all the heavy lifting. My congee typically takes 10 hours of extremely low heat simmering, thanks to Chrono's unparalleled patience.

winterize brunnhilde

Winter is coming. Freezing nights are coming, and along with the White Walkers that are our mortal enemy. It is time to mount the defense.