Saturday night at the Roediger House: a delicious bowl of stirfry goodness, in the guise of kung pao chicken with sweet red bell peppers and asparagus cuts...all made in a brand-new wok.
On a side note: May has flown by, no doubt, and I'm mindful of the fact that my yard efforts have been pretty slim so far this spring. Other than trying to keep the bird feeders filled (a definite challenge of late!), weeding is the only substantive thing I've really done, although with Sumner's trips out for doggie business in the yard, I'm definitely trying to do a thoughtful survey and make rough plans for what needs to be tackled.
"Kung Pao [Chicken]" (p. 80) with Szechwan Marinade (p. 28) and Spicy Peanut Stir-Fry Sauce (p. 27). In Wok Fast, by Hugh Carpenter and Teri Sandison. Ten Speed Press (Berkeley/Toronto), 2002.
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