Another little slice of life here in Dragon’s Cave.

By the way, the trick to homemade mozzarella sticks is to freeze the cheese after you’ve breaded it but before you fry it. Otherwise, it melts before the outside gets crispy and loses its shape and leaks out everywhere. Of course, some people like that sort of thing.

The experimental breading is basically just pakora batter without the spices: garbanzo flour, water, and salt. Very tasty. Makes light and fluffy mozzarella sticks. Pleasing to children and other cheese-eating organisms.