We got a new to us used car, because the little car was still having tantrums, and I need a reliable way to get to work. We had to look a few times, and ended up with something 10 years old that looks like a good bet. I hope it is. I was really stressing out about not having a vehicle and having to pay for rentals when the little car had a problem.
Esme and I did our budget for the first thing I wanted to try to get - and it was just too much. Then the car came back from the mechanic,and it was two days before it was down again. So I stepped up the game, and found this slightly older vehicle that was more in our budget. You might be able to tell what it is by the title of this post. I've asked the family to be a bit more conservative for a few weeks with groceries and everything else - until I make sure the insurance bill is what I checked out beforehand. I have to call them again tomorrow and make sure everything is as I thought it would be.
I didn't really want to take on even more debt after the HVAC had went down earlier this summer and needed to be replaced! But I am also glad to have that wrapped up before winter, as the other car wasn't going to be that great in snow, either.
Studying Japanese on two profiles and also on WaniKani.
Made the pork fried rice sauce again - NOT the one with 'oyster sauce' which is what I'm seeing online everywhere. I might have to get some oyster sauce just to see - as that is supposed to be just that and some soy sauce and water to make a pork fried rice sauce. That seems... too simple? This is the generic soy sauce based fried rice sauce that I learned long ago. If you are cooking fresh pork from raw, do that first, and set it aside to cool for a moment. Then make the rest.
1 cup of water, set to boiling in the pan, garlic and ginger powder, bit of olive oil, bit of brown sugar, bit of balsamic vinegar, bit of soy sauce, salt, black pepper, bit of prepared stone ground mustard, cayenne pepper or red pepper flake optional
bring that to boiling, and stir everything together well... if you are using fresh carrot, shred the carrot and boil it in the sauce separately until it begins to soften, then add green onions, regular onions, any squash or sweet peas and bell pepper, kale etc. Add pre-cooked pork, bring to full heat, add two eggs and then stir them through after they have cooked a moment. Finally, add the pre-cooked rice, stir through, turn off the heat and put the steam lid on for a few minutes.
This can be made with kielbasa instead of pork, or just with egg all by itself if that is what you have.
There is also hoisin sauce, which is made with fermented soybean paste, will need to study up how that is different than soy sauce. It's thicker, I know that. I've had it once up on a time. I think out of the choices, I would use that the most often and actually not waste it. And I used to keep sesame oil but it goes rancid so quickly I have thrown it out long before using it. I was using fish sauce and the above recipe and lime juice to make a pad thai sauce a few times, and it was quite good. Same with the fish sauce, though. I don't know how long it is supposed to keep - longer than I originally expected, but we don't eat pad thai enough to keep it just for that.
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