I have a case of the Mondays. The fact that I’ve been good about cooking, cleaning, and being domestic no longer has any sense of accomplishment when I wake up on Mondays. Ugh!
On a bright side, my new Windows 7 computer apparently changes the background of my computer every 15 minutes and cycles through my photos. It’s a small thing, but I’ll take whatever I can to make Monday’s better. Here’s the photo that I turned my computer on to this morning:
More later when I get past my Monday morning funk (a.k.a. drink my coffee- to hell with my attempt to cut caffeine).
I tease my dog for being “puke-y” but wow have I been feeling that way since last night. There’s nothing like coming home from a work out trying not to throw up in your newly cleaned car. This morning wasn’t much better, and now I’m trying not to puke all over my desk at work. The dog appears to be fine, but Holy Cow, what’s wrong with mine now?
Apparently someone in our house must be sick at all times. Ugh!
Here’s what I made for dinner last night (HIGHLY recommended):
Prep: 25 minutes
Marinate: 30 minutes
Cook: 6 minutes
Makes 4 servings
2 boneless, skinless chicken breasts
1 cup water
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon cornstarch
2 tablespoons cooking oil
10 green onions, sliced into 1 inch pieces
1 cup fresh mushrooms
12 garlic cloves, minced
1 can water chestnuts
1 teaspoon crushed red pepper
1 cup cashews
1. Cut chicken into 1/2 inch pieces. Marinate chicken in water, soy sauce, and vinegar for 30 minutes in the refrigerator. Drain chicken, reserving marinade. Stir cornstarch into marinade, set aside.
2. Pour oil into a wok. Heat over medium-high heat. Add green onion, mushrooms, and garlic to wok. Cook and stir for 1 to 2 minutes or until tender. Remove vegetables from wok.
3. Add chicken to wok. Cook and stir for 2 to 3 minutes or until no longer pink. Push chicken from center of wok. Stir marinade mixture and pour into center of wok. Cook and stir until thick and bubbly. Push chicken to center of wok. Return vegetables to wok. Add water chestnuts, crushed red pepper, and cashews. Cok and stir about 1 minute more or until heated through. Serve with rice.