Back to the Stove

I cooked last night, Manhattan in hand, and felt immeasurably better.

I made a vaguely Thai stir fry of pork, tofu, onion, garlic, purple cabbage from the garden, red bell pepper, green beans, cilantro, and rice noodles. I marinated the pork first in sugar and fish sauce. For sauce I used a blend of fish sauce, chile-garlic paste, and water. Not bad. The whole thing was slightly greasy, but at least it was homemade and home-chopped and very therapeutic to make.

I don't know how it got to be late December. Fortunately, I get to spend the next week cooking. Should be fun. A buche de Noël, lemon meringue pie, tamales, huevos rancheros, Anasazi beans...I'll keep you posted.