In early March we decided to buy a new wok; you can read here about cleaning it and seasoning it. Now it was time to try it out. I had grand visions of cooking pepper and salted dry fried shrimp, but then thought the best first dish would be the dish that drove us to buy a wok in the first place: bacon and egg fried rice.
Date Cooked: June 18, 2020 Bean Curd?! Yech! Don’t worry, it’s just tofu. We loved the baked crispy tofu I made a couple of weeks ago so we thought we’d try something similar. I made this dish back in 2016 and it rated 4 stars so, it’s definitely worth trying again. My sister-in-law Linda used… Continue reading Bean Curd with Mushrooms and Oyster Sauce
We were having company over for dinner last weekend; Carla and I thought, let’s make something easy yet tasty in the pressure cooker. We looked at each other and said “Mushroom Risotto!” I cooked this and blogged about it in January 2016; just goes to show you: this is great comfort food for cold winter… Continue reading Mushroom Risotto in the Pressure Cooker
January 16, 2016 I have a few short recipe posts in the bullpen I’ll be posting over the next week or two. Last week I made mushroom risotto that called for miso paste. I found myself with some left over miso and wondered what to do with it. Miso soup came to mind but then… Continue reading Miso Ginger Salad Dressing
When Carla retired a year ago she left an awesome administrative and teaching group at Whitford Middle School. Denise retired at the same time and this year Gail retired. It was time for a celebration so we sent out the invitations and I set about doing some pulled pork barbecue. I have a lot of… Continue reading Pulled Pork with 3 Sauces