It’s been a quiet week in Lake Woebegone….
Is that still on the radio?
It’s been a quiet but productive week chez nous….. In spite of taking a day off to tour the inner sanctums of a shopping mall.
Mon mari finished the ceiling in the second bedroom – except for the trim.
For you who are staying with us in May – this will be your view:
We’ll move the work table out and brush the cob webs off the walls – maybe….
But we thought you’d rather have the shower done:
How many people do you know with a slanted ceiling in the shower?
It was almost a beamed ceiling but, considering it was a shower, he decided water-proof sheet rock was a better idea.
All of the walls are up and taped in the bathroom. As usual it looks incredibly small at this stage.
- I draw it out on paper and it looks just right – not too small; not too big.
- We lay out the actual space and it looks huge – wonderful to have all the room.
- Mon mari puts the walls up and it looks tiny – what have I done?!?!?
- The room gets finished and, once again, it looks just right.
If only I didn’t have to endure the stress of phase three….
To keep variety in his day, he also started the floor. Since he has to stain and varnish each board this is a time-consuming project but with only a little work that can be done at a time. We don’t have room to lay out all the boards for finishing at once.
The floors he laid on the ground floor had differences of as much as 4 inches from corner to corner with sagging bits in the middle.
As a reward I made him one of his favorites….. He still misses the all-you-can-eat Chinese buffets in Minneapolis.
If you cook the rice with water or vegetable stock, you have a lovely vegetarian main course.
The rice adds ‘substance’ to the egg although you really can’t tell that it’s there. The cabbage retains just enough crunch. It goes together quickly if the rice is cooked in advance.
Egg Fu Yung (Chinese Pancakes with Cabbage & Brown Rice)
1/2 cup quick-cooking brown rice cooked, yielding 1 1/2 cups cooked rice
1 cup stock or water
2 cups finely shredded Savoy cabbage
1 medium onion, finely chopped
1 rib celery, finely chopped optional
4oz (125gr) water chestnuts, finely chopped
2 tbs soy sauce
2 tbs olive oil
Cook brown rice in stock or water according to package instructions.
In large nonstick skillet heat 2 tsp olive oil and sauté cabbage, onion, celery and water chestnuts until cabbage is wilted and onions tender, 7 – 10 minutes.
Put vegetables in a large bowl.
Add rice to vegetables along with soy sauce and mix well. If rice was just cooked, let it cool a few minutes while you make the sauce – see below.
In another bowl whisk 6 eggs. Add the eggs to the vegetable/rice mixture and stir well.
In same skillet heat 2 tsp olive oil over medium-high heat. When pan is hot drop egg mixture by 1/3 cupfuls into pan to form patties. Fry until nicely browned, 5 – 7 minutes. Gently turn and brown the other side. When done, remove to a platter and keep warm in 200F (110C) oven while you make the second batch.
Serve with the sauce on the side.
1 1/2 cup chicken broth
1 1/2 tbs soy sauce
1 tbs molasses
2 tbs cornstarch (maizena) dissolved in 2 tbs water
Heat chicken broth, soy sauce and molasses in small pan over medium-high heat, stirring well to mix in molasses. When hot, stir in cornstarch to thicken. Keep warm while making pancakes.
For a little something to nibble with the Egg Fu Yung I make ‘chicken strips’.
1 chicken breast, boneless, skinless
1 tbs olive oil
1 tsp sesame oil
1 – 2 tbs cornstarch (maizena, corn flour)
1 tsp sesame seeds
1 tsp soy sauce
Cut chicken breast into 4 – 6 strips. Put cornstarch and sesame seeds into plastic food bag. Add chicken and toss to coat. Heat oils and soy sauce in nonstick skillet over medium-high heat. Add chicken and stir-fry 7 – 10 minutes, until done.
Who needs take-out!