I’ve spent the past week grappling with some major yuckiness: fever, cough, stuffy nose, chills–you name it, I had it. I lost my voice last Saturday, and it has yet to come back. One student asked me to explain where I lost it. Another demanded that I go back there and get it back because, as he put it, “You sound weird.”
First graders: so cute, and so brutally honest.
The antibiotics have started working, so it’s time to get back in the kitchen. And since I’ve rather dig my eyes out with a spoon than eat another bowl of soup, I decided on stir fry. This one was super easy. I grabbed some leftover chicken, whatever veggies I had on hand, garlic, ginger, gluten-free tamari, oil, and rice noodles. I soaked the rice noodles for a few minutes in hot water before adding them to the wok, but that was as challenging as it got.
The verdict? Delicious. Everything was well-balanced, the veggies remained crisp, and the noodles were just the right firmness. Honestly, it could have turned out terrible, and it wouldn’t have mattered to me. It was just great to be able to get up and cook again.