After a 2-week hiatus, it's back to our CSA share tomorrow morning. I'm also recovering from being sick this week (flu-bronchitis-upper respiratory crap that caused me to lose my voice and my energy) and decided to attend a pickling talk at the D.C. historical society tomorrow morning, put on by Ed Bruske, past president of D.C. Urban Gardeners.
Saturday, October 18
10 a.m. – 11:30 a.m. Urban Gardening Series
Not Your Grandmother's Canning
Historical Society of Washington, DC
801 K St. NW at Mt. Vernon Square
Admission: Free
Here is his blog, The Slow Cook -- if you're curious about pickles (kimchee, Indian cauliflower pickles, eggplant pickle, etc) and can't make his talk, then check out his blog, since he posted many of the recipes that he's been working on in preparation for the talk.
Friday, October 17, 2008
Thursday, October 9, 2008
Sick day: Scrambled egg and rice
Home sick from work today (aches, chills, feverish, tired, etc). Trying to rest up and get better before we head to the Outer Banks for Columbus Day weekend. This afternoon, after waking up from a long nap, I decided that rice and a scrambled egg sounded good for dinner, so I put a pot of brown rice on while I did other things, and when the rice was done, quickly scrambled an egg in peanut oil in the wok and topped the rice with it, finishing with a drizzle of sesame oil. Yum.
Here's how I did the egg:
Ingredients:
one egg
peanut or other oil for frying
A generous teaspoon of minced fresh ginger root
dash of soy sauce
freshly ground black pepper
sesame oil, to finish
(I didn't have scallions but would have added some if I did, for color and flavor)
Heat the wok on medium heat (if you want softer curds, like I did), adding about a teaspoon or a little more of oil. Meanwhile, mix up the egg in a small bowl, adding a bit of water (couple Tablespoons?) to thin it out, and a splash of soy sauce. When oil is heated, add ginger and stir-fry until fragrant. Add egg and swirl around wok pan to coat (trying to get as much volume out of the egg as possible). After a few seconds, stir to develop curds. Turn off heat just before egg curds are set to let them finish.
Put desired amount of rice in a bowl and top with scrambled egg, a bit of sesame oil, and freshly ground black pepper. Serves one convalescent (or just hungry person).
Here's how I did the egg:
Ingredients:
one egg
peanut or other oil for frying
A generous teaspoon of minced fresh ginger root
dash of soy sauce
freshly ground black pepper
sesame oil, to finish
(I didn't have scallions but would have added some if I did, for color and flavor)
Heat the wok on medium heat (if you want softer curds, like I did), adding about a teaspoon or a little more of oil. Meanwhile, mix up the egg in a small bowl, adding a bit of water (couple Tablespoons?) to thin it out, and a splash of soy sauce. When oil is heated, add ginger and stir-fry until fragrant. Add egg and swirl around wok pan to coat (trying to get as much volume out of the egg as possible). After a few seconds, stir to develop curds. Turn off heat just before egg curds are set to let them finish.
Put desired amount of rice in a bowl and top with scrambled egg, a bit of sesame oil, and freshly ground black pepper. Serves one convalescent (or just hungry person).
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