Taking a break today and with the intention of checking out some of my favorite blog roll links, I found they were missing. I couldn’t understand it since I hadn’t been fooling around with the “Appearance” setting. This sent my heart racing because, when something goes wrong with the site, I naturally assume it was something I did and since I don’t usually know what I do, certainly wouldn’t have a clue how to UNDO! How was I going to get the blog roll back?
I went to my “Widgets” and “dragged and dropped” but then a message popped up something about the “Links” not being customized or something. OH NO! There was no save button. I clicked on “Visit Site” and luckily, they mysteriously re-appeared just as mysteriously as they had DIS-appeared. Two more years lost off my life from computer stress. That means two more years of healthy eating and exercising. Bummer!
What’s for dinner? Stove Top Grilled Bok Choy with Sweet and Sour Glaze
Ever feel like NOT chopping everything into little pieces? Me to. So I washed a head of bok choy but left it together. ..initially, then I chopped. Here’s the rest…
- 2 TBS Olive Oil
- 1 tsp Peanut oil
- 1 head bok choy, wash well to remove dirt and grit between leaves and stems then pat dry
- 1 red pepper, sliced
- 1 green pepper, sliced
- 1/4 tsp red pepper flakes
- salt and pepper to taste
- 1 /2 TBS molasses
- 1/4 tsp ginger
- 1/2 TBS soy sauce
- 1 TBS rice vinegar
- 1 TBS vegetable broth/stock
- 1 TBS toasted sesame seeds
Heat a stove top grill on medium high with the oils. When hot, add the cleaned and dried bok choy and cook 2-3 minutes per side.* If your stove top grill (or outdoor grill if you prefer) is large enough, cook bok choy AND pepper strips all at once to save time. You will turn the bok choy 4 times.
Remove to tall sided saute pan and add the pepper strips to the hot grill pan (if you did not cook them with the bok choy). Grill about 8 minutes or until browned. Remove to the pan holding the bok choy.
Bok choy should be cool enough to handle, so now you will rough chop, discarding the tough end pieces. Turn the saute pan on medium, put the chopped bok choy back into the pan with the pepper strips, add the red pepper flakes and cook 10 minutes. Add the molasses, ginger, soy sauce, vinegar and broth to the pan and cook for 3 minutes, coating the bok choy and peppers really well. Top with toasted sesame seeds and serve.
We enjoyed a nice glass of Ponzi Tavola Pinot Noir. Not overly complex, but a nice red to kick off another long weekend for Joanne and Ted. Why is it another long weekend?….read on friends.
Off to the races….
This weekend we are off to the races. Car races that is. We are helping out on the “Grid” at the Porsche Clash Club Race this weekend. Here is a very brief description….
The variety of Porsches that participate in our PCA Club Race runs the gamut–from the Porsche you drive on the road to the Farnbacher-Loles, TRG and Flying Lizard-prepared, nationally-known race cars.
This makes me very nervous because working the Grid involves “proper attire” (Oh NO!), earplugs (double OH NO!), and being on the look out for cars. You can bet your top hat I’ll be taking pictures and hoping not to get run over in the process.
Ted and I are working Friday from noon to 5pm and Saturday morning until 12pm. The details, barring any “misfortunes”…vroom, vroom…. will be posted Saturday night. See you then!