Well we weren’t lucky enough for the storm to shift this time. Nothing historic but we got what they said we would. Fortunately it was the dry fluffy stuff so it’s not hard to shift. It was the bitter cold this morning that was a bit much. It was -8F/-22C.
You get warm shovelling! There was an article last week that suggested exercises to do while shovelling. I’m guessing the author has never shovelled in their life. Never mind they suggest people over 60 be careful because it increases your chance of heart attacks. Simple shovelling raises the heart rate and it’s hard work! I’m not doing deep knee bends and lunges while I shift the stuff. I mean, really.
Here is our front garden after a week of snow.
In one of the cooking competitions some one mentioned a maple miso glaze which intrigued me. The problem with these competitions they throw out ideas but don’t tell you what they do so with just the inspiration I thought it would be fun to try with a stir fry and roasted chicken.
In a dish mix about 2 tablespoons of maple syrup with miso. I used about 4 tablespoons of miso but it was incorporated about a tablespoon at a time. Add a teaspoon or two of amino acids and a couple of tablespoons of peanut oil.
Add a handful of chopped scallion and 3-4 cloves of garlic finely chopped.
Stir well. Marinate the chicken for at least an hour.
Roast the chicken in an oven at 350F/175C until done or mostly done. When the chicken is on the bone it might not be cooked all they way through once the glazed skin is done. That’s ok because the chicken will be stir fried.
Heat up a couple of tablespoons of peanut oil in a wok. Add the chicken first to cook through.
Then add the chopped veg and the rest of the marinade. Add a few splashes of lime juice and some chopped fresh cilantro.
Serve with rice noodles and chopped peanuts.
This is a mild stir fry but full of flavour. And perfect for bunking down during a storm. 🙂
This morning is much quieter compared to the last 24 hours or so. A long line of thunderstorms rolled through. It was like Mother Nature was using a cricket bat to squash an ant and she kept missing and kept trying. The house shook quite a bit. Guinness, who normally could care less about storms, looked like he wanted to hide. He was out of sorts!
A few of my friends faced flooded back gardens and they were keeping an eye out on the reservoir dam above the town. Fortunately that didn’t overflow as it’s up on a hill and there are a lot of homes below it. They wouldn’t be destroyed so much as badly damaged and with winter coming it’s something that definitely wants to be avoided. But despite the crazy storm the town was fine and we’ll dry off at some point. More rain today.
At the beginning of all on Wednesday I decided to do a spicy stir fry. That day was extremely hot and humid so all the A/Cs were going and I didn’t want to do a heavy dinner. As it was just my husband and I a stir fry seemed like a good choice.
A very easy and quick meal to make. I chose to do a vegetarian dish with hot peppers.
As everything gets cooked at the same time I prepped the rice noodles first. One way to make them is soak them in hot water for about 8-10 minutes.
I then chopped up all the veg I wanted to use. I love stir fries with all the colours. The fresh ginger really makes the flavours pop as well.
In our wok I heated up some peanut oil and once hot I tossed in all the veg and stirred it.
I added two heaping spoonfuls of chili garlic paste, this will wake you up! A bit of lime juice, soy sauce, and cilantro completes the dish.
Once it is nearly finished I toss in the noodles to coat and then serve.
Garnish with peanuts and hot peppers over and above the hot peppers used in the dish. Had a great kick to it!