AT LAST.
There is SUNLIGHT shining on my balcony. YAY THE SUN.
Yesterday we had another freak snow shower. IN APRIL ARGHLNARGHLNARGL. I want to start my balcony garden! ARGH WHY SNOW?
Anyway. So, SPRING. In the words of Bullwinkle the Moose, "This time for sure!"
Things that have happened in brief:
- I took my friends Corey and Christine out to dinner, because they were getting sued in Small Claims court and needed a safe place to vent and be cheered. Things went well, except that I left my credit card at the restaurant and didn't notice for another two days. Fortunately, they still had it, but I should probably cancel it and order a new one, just to be safe.
- Someone walked off with a small bag of groceries that didn't belong to them at the Store yesterday. I mind mainly because it was *my* bag of groceries. Fortunately it was just oranges and bread, mebbe four bucks total. Still, it's annoying and I don't have my oranges.
- I have discovered an acceptable mock-pelmenyi recipe. This is mostly for bearmum, who knows whereof I speak. For those not in the know, pelmenyi is a sort of siberian-wonton-soup-dish that Petrouchka, our old neighborhood's Russian restaurant, used to serve. Petrouchka went out of business, and we haven't had a decent bite of pelmenyi since. However, this tastes pretty good:
Mock Pelmenyi
small frying pan
1 dollop butter (for flavor) and a bit of oil
2 green onions, chopped
2 cloves garlic, chopped
6-8 dumplings from a bag of Trader Joe's frozen Chicken Gyoza
1/2 a baby bok choy or some spinach greens, chopped into inch chunks
1/2 tsp chicken flavored bouillon (I use Better Than Bouillon, myself)
water to cover (mebbe 1/2 cup)
1 hearty dollop Sour Cream or Plain yogurt.
Add ingredients to the pan more or less in the order given. you'll want the Gyoza to sear, so give them a few minutes before adding the Bok Choy on top. You can, of course, use actual chicken broth instead of water+BTB to make the soup. Turn it down to simmer, and cover it to let the Bok Choy steam down and the dumplings heat through. This doesn't take long, mebbe ten minutes or less. When the Bok Choy is nice and wilted, slide the whole dish gently into a wide soup bowl and top with the Sour Cream.
Nummy, and just right for one.
Off to work I go. Enjoy your day!
Yesterday we had another freak snow shower. IN APRIL ARGHLNARGHLNARGL. I want to start my balcony garden! ARGH WHY SNOW?
Anyway. So, SPRING. In the words of Bullwinkle the Moose, "This time for sure!"
Things that have happened in brief:
- I took my friends Corey and Christine out to dinner, because they were getting sued in Small Claims court and needed a safe place to vent and be cheered. Things went well, except that I left my credit card at the restaurant and didn't notice for another two days. Fortunately, they still had it, but I should probably cancel it and order a new one, just to be safe.
- Someone walked off with a small bag of groceries that didn't belong to them at the Store yesterday. I mind mainly because it was *my* bag of groceries. Fortunately it was just oranges and bread, mebbe four bucks total. Still, it's annoying and I don't have my oranges.
- I have discovered an acceptable mock-pelmenyi recipe. This is mostly for bearmum, who knows whereof I speak. For those not in the know, pelmenyi is a sort of siberian-wonton-soup-dish that Petrouchka, our old neighborhood's Russian restaurant, used to serve. Petrouchka went out of business, and we haven't had a decent bite of pelmenyi since. However, this tastes pretty good:
Mock Pelmenyi
small frying pan
1 dollop butter (for flavor) and a bit of oil
2 green onions, chopped
2 cloves garlic, chopped
6-8 dumplings from a bag of Trader Joe's frozen Chicken Gyoza
1/2 a baby bok choy or some spinach greens, chopped into inch chunks
1/2 tsp chicken flavored bouillon (I use Better Than Bouillon, myself)
water to cover (mebbe 1/2 cup)
1 hearty dollop Sour Cream or Plain yogurt.
Add ingredients to the pan more or less in the order given. you'll want the Gyoza to sear, so give them a few minutes before adding the Bok Choy on top. You can, of course, use actual chicken broth instead of water+BTB to make the soup. Turn it down to simmer, and cover it to let the Bok Choy steam down and the dumplings heat through. This doesn't take long, mebbe ten minutes or less. When the Bok Choy is nice and wilted, slide the whole dish gently into a wide soup bowl and top with the Sour Cream.
Nummy, and just right for one.
Off to work I go. Enjoy your day!