The delight of once more having former grad student Bradley at the dinner table last Tuesday night was worth getting up a bit earlier that morning to tackle some of the advanced prep, because my menu idea was a wok-based stirfry featuring chicken, sweet bell peppers, and asparagus...all served over fresh-steamed brown rice. My pantry was not quite well-stocked and I did a fair amount of improvising, but the outcome was still really swell and it made me happy to see seconds being grabbed. Then, there was the incredibly fast passing of the rest of the evening as Bradley and I engaged in our usual deep conversations and full exchange of thoughts and ideas, about teaching and learning, about university life, about our respective passion projects, and about the mutual desire to get together again as soon as possible. Fortunately for me, that will happen in a couple of days, when I get to offer a CLIO lecture to pre-service history ed students at Appalachian State University.
Very loosely based on ideas from "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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