Sunday, November 2, 2014

sous chef

I love cooking. I especially love it when I'm not interrupted by a certain little boy wanting to play Lego while I'm holding a piece of raw chicken. Or when I'm not being called to pull up a little boy's underwear in the middle of deep frying handmade wontons.

The last several years have been hard. I've had drumming sessions in the kitchen just so I could finish up dinner and have had Hot Wheels zooming next to me while I did my best to juggle things.

But now, things are different. Now, things are looking up for the better. I have a siiiiide kick!

T's school provides Japanese homemade hot lunches Monday through Thursday. The lunches range from his favorite - udon noodles to things I have never had before - green pepper steak with rice, or chinjao rosu. After being bugged for over 2 months, I finally remembered to ask the lunch lady for the recipe for another one of his favs - hijiki rice (brown sea vegetable over rice).

A mom at T's preschool shared the recipe for mapo tofu - a Chinese dish with tofu, ground beef, and green onions cooked in spicy chili and bean-based sauce.

He jumped at the opportunity to help make it. He helped me mince fresh ginger root and measure out the bean paste.

I also got the recipe for baked tilapia. I love how his preschool has fish on the menu!!

The picture looks very unappealing, I know. Darn time hours with natural light are shrinking by the minute and I'm not liking it. The bread also has a "ghost" hole from when I made ghost-shaped sandwiches for Halloween. Leftovers are the best!

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