We have just arrived back in Canada after a 10 day jaunt to Amsterdam and London. The trip was wonderful and crazy and deserves it's own post. It will be given what it deserves but for now I will tell you that generally kids above the age of 4 are probably more flexible than we give them credit for  and specifically that D and I have the best kids to travel with.
Among some of the people that I had the privilege of meeting was a beautiful woman at a party. She is bright, articulate, full of personality and crazy fun - generally one of those salt of the earth types that you feel grateful for having in your life. During the course of our conversation (during a big party, over the course of many hours and just as many drinks BTW) she began to talk about how lucky she felt to be with her partner whom she feared was out of her league in both looks and physique. I of course told her that was ridiculous and rhymed off some of those easy to see attributes that I've written above. It made me sad though. Sad because she was so clearly so open and loving, smart, capable, funny, mischievous, fiercely loyal... need I go on? Sad because I highly doubt that her partner was wandering around the party hand wringing about how beautiful and out of his league she was. Sad because we so quickly get caught comparing and judging ourselves against an impossibly limited physical standard. Sad because that no matter what anyone says to us, we all know that we will have to wrestle with the same inner dialogue when we wake up tomorrow. Sad because I'm there too. If she is reading - you never know - I want her to know how lucky I feel having had the opportunity to meet her and how truly beautiful I (and many others) think that she is. I have no solution.


Every once in a while you make something that everybody asks for once it's gone. In my family this usually does not include anything with visible vegetables in it. In fact, I can't remember either one of my kids asking for a repeat of something without adding 'but without the ________' to the request.
Then I made this.
The heavens have opened. The gods have heard my cries and have granted me 3 wishes - or whatever. They liked this. They all liked this. I think that kid#1 was setting up for a 'but without the asparagus' adendum but when the recipe is pretty much half asparagus and your parent is giving you a look that means internet privileges might be on the table if she doesn't like your answer, you think hard before uttering sound.
With the exception of mirin and/or sesame oil you should everything for this recipe on hand (any med/lg supermarket should carry them though and they are worth having)


Asparagus and pork stir fry   adapted from bon appetit
serves 3 - 4

1 lb ground pork (I used honey garlic sausage, casing removed)
1 bunch (med/small) asparagus, ends removed and cut into 2 inch strips
1 1/2 cups broccoli or brocolette using mostly the flowerettes
3 tbps sesame oil
1 tbsp lard or other oil
6 - 7 tbsp soy sauce or tamari
3 tbsp mirin (fish sauce)
3 tbsp sherry or red wine
3 heaping tbsp honey
1 veggie boullion cube
1 tsp worcestershire sauce
3 tsp corn starch
3 cloves garlic, crushed
2 tbsp fresh ginger, minced or finely grated
dash of pepper sauce or red pepper flakes
a little water in case the corn starch does it's job a little too well

In a bowl mix together the soy sauce, mirin, sherry, honey, bullion cube, worcestershire sauce, and corn starch. Whisk together and then add the crushed garlic, minced ginger and pepper sauce. mix well and set aside.
Heat a wok over medium/high heat. Add the sesame oil and other oil to the wok.
Add the ground pork to the wok breaking the meat apart as you go.
Cook for about 4 minutes
Add the asparagus and broccoli. Mix and continue to cook together for 5 minutes (turn the heat down a little if necessary)
Turn the heat down to medium and add the soy sauce mixture. Mix and continue to simmer for about 4 minutes.
Check the taste and adjust if necessary
Cool just a little before serving - goes great with rice.

I made these awesome peach muffins that no one is terribly excited about, including myself.  I'll get the recipe off to you all ASAP but for tonight I just didn't have the heart to type it all out because I was so underwhelmed with it.  I didn't have a whole lot of peaches and should have used more.  The fact that I'm not so into the muffins isn't really saying much though because I'm still not really feeling cake or sweets at all... except for ice cream.  For some reason, ice cream is the only sweet that I'm really into... sometimes.  Occasionally, I might enjoy two bites of a wunderbar chocolate bar.  Two bites and I'm done.  D isn't really into baked sweets at all and if he eats them it's for an occasion and then it's over.  Muffins or cookies everyday.  Nah.  Ice cream... now he could do ice cream everyday.  Kid #1 has assured me that the muffins get considerably better by day 2.
I had this whole awesome tabs bar full of articles and crap that you all would have been totally blown away by checking out.  Somehow, it had all magically disappeared after Kid #2 enjoyed some computer time.  That's funny.  I could go and look it all up again but some of it was from a long time ago (because I haven't been the most organized about getting them posted in a timely matter) so I just kind of gave up and had a beer.
I sent a work email to about 5 people this week.  I realised the next day that I referred to one of the addressee's by the wrong name for the entire email.  That's a little bit funny and mostly just embarrassing.  Fortunately, embarrassment has never phased me much.  You giggle a little and then apologize for being an idiot and then move on.
I hope that you never have to experience just how difficult it can be to focus on something that you really really need to accomplish - something that isn't stupid - when someone is watching continuous episodes of 'Community' on Netflix.  I'm not a huge tv fan at the best of times (although 'The Newsroom' has been trending in my house lately), reality tv makes me wish I'd never left the comfort of my mother, sitcom's are wayyyyyy too inconsistent, I can't even tell you just how bored I am with American crime shows right now.  Community can be loud and even turning it down low doesn't drown it out enough to help me focus.  Maybe it's my trouble focussing.  Oh god.
I'm hoping that these anecdotes serve to illustrate to you all just what kind of week it's been.  A little blah and maybe even disappointing.  A little frustrating with a twinge of exasperating.  A large dose of embarrassment and some forehead slapping head shaking.


All of that changed when I made this eggplant recipe.


It might not be too far off the mark to wonder if collective nirvana could be achieved by the ingestion of this eggplant.  There are probably some who would argue that world peace is within reach should this dish be ingested.  Well, at least peace in the middle east.  This dish raises simplicity to an art form.  Given my own issues with simplicity, it was everything I could do to hold my arms down sometimes.  I wanted to add more ingredients.  Different veggies.  Add more flavour to the sauce.  Nope.  I resisted.  Mostly because of focus issues.
You will need a little patience getting through the eggplant but the patience will pay off and you will wish that I had told you about this weeks ago.


Spicy Asian Eggplant adapted from Step by Step
makes about 3 cups, serves 4

2 small or 1 lg eggplant, cut into 1 inch thick strips 3 - 4 inches long
4 shallots or 1 onion, thinly sliced
3 garlic, crushed
1 1/2 tsp salt
pinch pepper
4 tbsp fresh ginger, peeled and thinly sliced
2 heaping tbsp soy sauce
1 tsp vinegar (I used apple cider vinegar)
1 heaping tsp brown sugar
1 heaping tsp corn starch
dash of pepper sauce (sriracha would be great here)

coriander or flat parsley leaves to garnish

Heat a wok to med/hot.  Once heated turn down just a little.  Add a few tbsp's of oil and add the eggplant in about two batches.  Cook each batch of eggplant until it's softened and browned (you may find that you need more oil).  Remove each batch, set aside and add the next batch.
Once the eggplant is done, add a little more oil to the wok and turn down the heat just a little more.
Add in the shallots or onion and cook until softened and golden (anywhere from 5 - 7 minutes).
Meanwhile, combine the soy sauce, vinegar, brown sugar, corn starch and pepper sauce together.  Whisk until combined.  Set aside.
Add the garlic and stir briefly - should be just browning and beginning to smell.
Turn the heat down to low and add back in the eggplant.  Stir to mix.
Add the soy sauce mixture and stir to coat.
Turn the heat off and check the taste.  Adjust if necessary.
Sprinkle some coarsely chopped coriander or flat parsley leaves on top.
Serve

I remember having a conversation with KT a couple of months ago.  I was, once again, lamenting over being exhausted and feeling unfulfilled by the things which are really supposed to be fulfilling (if poor KT had a dime for every time I bitched about feeling tired and/or wanting to find myself she would be rich - what a great, patient friend).  KT asked me what I would do if I didn't have to work for a pay cheque.  That was easy...
I would :

Run
do Yoga
Garden
go back to school for a Masters Degree
Volunteer
Bake
Cook
Bike
go to the Market
Read

Jeez, I can't make money doing any of that!  However, on my holiday earlier this week I got to do quite a few of the things on my list.  It was totally a 'fun' day - running, gardening, cooking, baking, reading... sleeping.
My garden got a huge kick in the butt and I'm happy to tell you that I've got my beans,


carrots,


zucchini


and tomatoes


planted.  I still need a few more things in there but hey... it's a start and it was so awesome to just be outside putting what will hopefully grow into food into the ground.
In the meantime, my refrigerator was empty... well, almost.  It is totally empty now.  I made this little beauty and it was delightful.


Let's talk for a minute about ground meat.  I find that I have to season ground meat quite intensely for it to really have some serious flavour.  This is why I like doing something like a curry or a soy sauce thing - those flavours are so strong.  The recipe below is based on that.  I just kept adding another bit of whatever into the pot until I liked the flavour that I got.  Feel free to add or subtract as your tastes dictate.  I had a little bit of cabbage left in the crisper and threw it in to get it used up - feel free to add more bok choy or some other green if you have it.


Bok Choy and Ground Pork Stir Fry
serves 4

1 lb (approx. - it's very loose) ground pork
3 - 4 cups bok choi, chopped
1 small onion, sliced
1 cup cabbage (or other greens if you have), sliced thinly
4 cloves garlic, crushed
5 heaping tbsp freshly grated ginger
4 tbsp Soy Sauce or Tamari
4 tbsp Oyster Sauce
1 heaping tbsp Hoisin Sauce
1 tsp red pepper flakes (optional)


Heat a Wok over med/high heat.  Turn the heat down to medium.  Add in some oil (about 2 - 3 tbsp).  Throw in all the veggies save the garlic.  Stir frequently until the bok choi begins to soften.  Add in the garlic and the ginger.  Continue to stir frequently for about 3 minutes.
Add in the ground pork and cook together with the veggies for about 5 minutes.
Add the soy sauce, oyster sauce and Hoisin Sauce.  Turn the heat down to low.
Add in the red pepper flakes.
Check the taste and adjust if necessary.
Serve over rice.

I am totally fried.  I guess that sleeping in, only having one or maybe two items on my 'to do' list, eating great food and generally not doing anything before noon has kind of caught up with me.  THE hardest thing in the world has been getting up and seeing a 5 or a 6 as the first number on the clock.  I won't lie to you, I thought of calling in sick more than once.  My home studio is back in full force and by Wednesday I was a complete mess.  It was all I could do to get through the week in one piece.
I worked a lot.  I worked out a lot too.  I didn't cook.  Not a thing.  I had some soup in the freezer - Thank God! - and between that and some noodles it got us through.  I didn't even think about cooking.  I felt totally uninspired to cook but it wouldn't have mattered anyway.  I didn't have time to cook.
I've also been kinda tired of meat.  I didn't overdo it during the holidays so I can't really explain it but I'm just hankering veggies... there it is.


So, after coming home from work and really needing to eat (by now the soup is gone) but knowing that I didn't have time before I start job #2, I was overjoyed to find out that I had a last minute cancellation which meant I had an extra hour knocking around.  FOOD!


I can't believe that I haven't posted this recipe before because it really is one of my 'go-to' stir fry recipes.  Most of the time with this stir fry business it's really about Wanda throwing a bunch of veggies into a wok with a bunch of soya sauce and crap and something spicy and... Bob's Yer Uncle.  When it comes to the awesome peanut sauce thing I'm a little better.  My quantities will be totally whack but I'll get all the ingredients... mostly.  I got this recipe idea from my University friend Pam who was my accompanist for a long time (remember I'm a music person here people - classical singer by trade).  Pam was from Saskatchewan and she was Mennonite and totally into Harrowsmith (none of these things are necessarily connected - just so 'ya know).  I got this recipe from her Harrowsmith book (they really are gems) and it's a beautiful thing.


Tofu in Peanut Sauce (adapted slightly from Harrowsmith)

1/2 cup veg stock
1/2 cup peanut butter
1/2 tsp (or more) crushed hot red pepper
2 tbsp honey
5 tbsp soy sauce
1/4 cup red wine vinegar
4 tbsp oil (sesame if possible)
3 tbsp fresh ground ginger
4 cloves garlic, crushed
6 cups (at least) of veggies - assortment of onion, carrot, pepper, broccoli, zucchini... you get the idea
1 lb (about 1 pkg) of firm tofu, cut into smallish chunks

Heat wok over medium heat.   Add in the oil and throw in the veggies (remember the 'throw in' part) and let them cook for a while - 6 or 7 minutes let's say.  Throw in the garlic, ginger and tofu.
In another bowl combine the veg stock, peanut butter, hot red pepper, honey, soy sauce and red wine vinegar.  Whisk together until everything is mixed well.  Pour onto the veggies and let it simmer for about 15 minutes.  Check the tastes and adjust (the heat ;-) if necessary.
This gives you time to get the rice or noodles ready...

Well, it's behind me.  Another birthday has passed.  I celebrated it in style at the new restaurant called 'Earth' here in T.O.  Beautiful meal.  I love that the food is sourced locally, is organic and that waste is kept at a minimum.  They try to use all parts of the animal.  We splashed out with an '04 Barolo - hello!  I have to tell you that it was a whole birthday present in and of itself.  The most beautiful red wine I have ever had BAR NONE.

My friend KT treated me to some goodies from Williams Sonoma that I can't wait to dig into.  We actually dug into the vanilla beans already.  We had to open the container and smell that vanilla bean goodness.  Beautiful.


Then D treated me to these bad boys...


Oh Yeah - now that is Birthday Divadom.  Heavenly.  These earrings are da'Bomb, yes.  As soon as you see something in that light blue bag it just gets your heart racing.  To open it and find these earrings inside... well.  Awesome.  They are like liquid silver.  Yum, I could eat them.  I always know that I love something enough to buy it if I want to eat it.  D treated me like an absolute queen.

Now birthday is over.  I'm only a Diva for a day after all.  It doesn't last for long with me.


I got some tofu in the food box this week and I just had to throw together this stir fry.  Sometimes nothing satisfies me like some firm tofu in some kind of soy sauce thing does.  It's got something to do with how firm tofu feels in my teeth.  I don't know exactly but I needed it this week.  I'm going to be putting this stuff in my lunch kit this week and eating it cold.  Tastes good hot or cold AND it's pretty easy.  Hardest part?  Slicing up the veggies... 10 minutes maybe.


Wanda's tofu stir-fry
serves 6

3 tbsp sesame oil
1 block (about 1 lb) firm tofu, chopped into 1 inch squares
2 small eggplant, sliced into 1 inch rectangles
1 onion, sliced thin
1 green or red pepper, sliced thin
1 small zucchini, julienned
2 large garlic cloves, crushed/minced
4 - 5 tbsp soy sauce
3 tbsp black bean sauce
splash of teriyaki sauce, cider vinegar
2 tbsp brown sugar
crushed red chilli peppers to taste

Seriously, heat a wok over medium heat.  Make sure that it's quite hot.  Throw in the sesame oil.  Add in the veggies and toss well.  Throw in the garlic and toss well.  Add in the tofu and let it cook down a bit with the veggies.

Once the veggies cook down and soften a bit, add in the soy sauce, black bean sauce, teriyaki sauce, cider vinegar and brown sugar.  Mix well.  Throw in some dried chilli peppers to taste.
Eat alone or with rice or noodles or whatever you feel.

It's true.
I'm buggin.  I'm trippin'.
Here's the thing, I used to hate stuff like this.  I used to think that making recipes like this were like ordering salad at a restaurant.  Hmmmm, I feel like that deserves some explanation but don't quite know how to just yet.
It's my food box day people.  This is a big deal this week because I now also have a bit of dough in the bank.  The food box this week is bulging.  Yeah!!!  Finally.



I've been so wanting to make this stuff.  Like I said, it's been taking over my life.  I want it hot.  I want it cold.  I want it for school lunch.  I want it for breakfast.  I even bought some special noodles for the dish.  These things are supposed to be more authentic.


They look like noodles, they taste like regular noodles to me as well but what the hell, I feel somehow better off for using them.
After my bean salad stuff last week I'm pretty sick of bean salad and my family is relieved that I'm cutting back a bit on the beans - if you know what I mean.  So, I'm pretty stoked to be taking this stuff to work for my lunch this week.

Some things that I love about this recipe.
I love the peanut butter/spicy thing.  It's just so getting to me right now.


I love that I can throw so many veggies into this and it will always work out.
I love how far you can stretch a pound of meat.
I love that you can leave meat out entirely if you want.


I love that it uses noodles.
I could go on but I think that you all get the idea by now and are probably wondering about my sanity and possibly the safety of my family.


Wanda's Spicy Noodle Stir Fry
serves 4 - 6

1 onion, sliced thin
2 cups mushrooms (I used Shitake and button)
4 - 6 cups of assorted veg., prepped and ready for stir frying
(I used bok choy, zucchini, broccoli and carrots - the zucchini and bok choy really cook down)
1 very large clove of garlic or 3 regular sized cloves of garlic, minced
1 lb stir fry beef, pork or chicken

2 tbsp oil
2 tbsp sesame oil
6 tbsp soy sauce
3 tbsp hoisin sauce
splash of Teriyaki sauce if you have
1/2 cup natural peanut butter (ie. no sugar added stuff)
pepper sauce to taste and/or crushed red chili peppers
1/2 cup toastes sesame seeds (I didn't have any but I so wish that I did)

4 cups cooked noodles (I used Udon noodles but spaghetti/linguini are fine in a pinch)

Heat a wok over med/high heat.  Add in the oil and sesame oil.  Turn down the heat a bit.  Add in the onion, mushrooms and veggies.  Stir fry the veggies until they begin to cook.  Add in the garlic and the meat.  Continue to fry until the veggies become almost but not quite cooked through - they should still have some crunch and brightness to them.

Add in the soy sauce, hoisin sauce, teriyaki and mix well into the veggies.  Add in the peanut butter.  Check the tastes and adjust if needed.  Add in the pepper sauce and/or chili's and the toasted sesame seeds.

I use the word 'love' too much I think. My first boyfriend once told me that he loved me. I was shocked, we hadn't been dating long and it seemed ridiculous that someone could say that so quickly. I asked him to explain and he told me 'I love chocolate chip cookies. I love football. How can I just say that I 'like' you?' Well, he explained it but it wasn't exactly a satisfying answer, let's just say, we didn't end up together. Beautifully illustrates my point though. I told you all that I loved risotto. I love chocolate cake. I love ice cream... whatever. I really 'like' stir-fry.

I just got back home after an awesome yoga class. I read a book a while ago ('Skinny Bitch in the Kitch' - not the greatest read but there are some good morsels in there) which stated that if everyone in the world practiced yoga there would be world peace. I thought that it was a gross over-exageration at the time but now... I almost believe it myself. I'm ravenous though - I know 'biker-chic', Ms 'yeah-I-run-10k', ravenous after a little 90 min. yoga class. But, there it is.