There is something especially cruel about record-breaking cold temperatures that makes ice and snow even more isolating. As if the early darkness each night weren’t enough! Winter is always fuzzy and cute during the holidays, but the moment it’s over, it seems to drag us unrelenting through January and February. I’m ready for a hint of sunshine and a few 50 degree days myself.
This weekend was especially bad. I took a beautiful long walk with the dogs Saturday afternoon in a light jacket and by that evening it was snowing and temperatures were plunging into something the news is calling a Polar Vortex. Someone needs to buy that URL and start a band ASAP! Thankfully we are almost out of the cold, and the forecast for the next 10 days appears to be much warmer.
Not before coming down with the office bug though. Total bummer.
I’ve managed to escape several rounds of the office bug, but the past few days I’ve just felt kind of off. So today I finally threw up the white flag and took a sick day, enjoying bran cereal, lemonade and books in front of countless episodes of Dexter. Feeling a lot better, just hoping I’ve nipped it once and for all. Neil’s cooking is definitely helping…
Cabbage and Brussels Stir Fry
1 tablespoon Braggs liquid aminos or soy sauce
1 tablespoon chili garlic sauce
1 tablespoon rice vinegar
1 tablespoon fish sauce
1 tablespoon hoisin sauce
1 tablespoon peanut oil or other nut-based oil
For Stir Fry:
2 cups thin sliced cabbage
1 cup thin sliced brussels sprouts
1 cup snow peas
1 tablespoon peanut oil or other nut oil
Sriracha sauce and braggs sauce to taste
- Prepare marinade. Thinly slice pork and coat thoroughly in marinade for an hour.
- Add a bit of oil to wok/pan and stir fry pork on high heat.
- Add cabbage and brussell sprouts and stir fry for 2-3 minutes. Add oil/Sriracha/braggs as necessary for taste.
- Finally, add snow peas and fold them into the stir fry for 1 minute (do not over cook snow peas). Serve alone or over rice or noodles.
Hope to be back to work tomorrow!
You may also like