Laura (tavella) wrote,


Went to an initial meeting on the website I'll be fixing the backend for. Nice people, and pretty clear about what they want. Have the logins for the websites and will start grovelling through the code familiarizing myself, but the real work doesnt's tart until next Wednesday when the old team is completely gone.

Came home and ended up falling asleep instead of heading for cyranocyrano and tersa's for the beginning of the Red Dwarf marathon. I've seen the first few eps, though, so I'll just pick up next week. Made my new favorite recipe for dinner. I've been doing a bunch of scrambles lately (dollar a dozen eggs at Safeway -- tasty cheap food for lunch or breakfast), and thus have lots of scallion tops left over after I use the bulbs. So I decided to use them in stirfry.

Scallions are sort of tangy, so I thought they'd suit a rich sort of sweet sauce like oyster sauce. And I wanted to add a little heat, so for the oil I used half hot pepper oil and half peanut. So, sauteed sliced chicken until it was lightly cooked, tossed in a generous heap of one inch segments of scallion greens, poured in the chicken juice from the defrosting plate to help enrich the sauce, and added oyster sauce, enough to lightly coat the chicken and greens. Sauteed it for a couple of minutes until the greens were cooked and the sauce melded.

It's pretty good over rice, but absolutely perfect over chinese noodle cake. Which is super easy to make -- boil 2-3 ounces of chinese wheat noodles, spray a round cake pan with nonstick cooking oil, pour noodles in the pan and spread them out evenly. Spray top with more cooking oil, and bake for 30 minutes at 500 degrees. Makes a cake that's tender inside and lovely and crispy outside.
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