Mostly doing leftover remash today (rice and dahl from extra lentils, salads), but I did make a huge pot of green bean soup (綠豆湯) last night and chilled it overnight. It’s super easy to make and one of my favorite summer snacks/drinks/desserts — it’s refreshing and cooling. I just cooked 2 cups of green mung beans (you can find these at any Asian grocery store) in 4x (8 cups) as much water and added about 1 cup of sugar. I let it simmer for about 2 hours, left it out to cool for a bit, and stuck it in the fridge overnight. I like adding some iced green tea to it, too — you can even steep a green tea bag or 2 in it for your last 20 minutes of cooking or so. If anyone wants some, come and get some — many cups to go around!