Swimming like a fish

I tested out the base's swimming pool today. Technically, it's the housing residents' pool. It was so nice to go swimming. Usually I'm so worried about how I look in a suit to actually enjoy swimming. Tonight though, it was just families and kiddos in the pool. I lap swam with Sam for a good hour. I enjoyed it. Sam's eyes are bright red and mine are sore too. Too much chlorine I tell ya!

I've gotta make a snickers ice cream cheesecake tomorrow.

Dave told me he got a call from a Medical Marijuana dispensary in town asking for some brownies. A few weeks ago, Shawna and Kyle dropped off some of my peanutbutter layer brownies to a dispensary--and they loved them. They called back asking for more saying "I've got the munchies!" (no joke!)

Also, some swat guys came in today asking for those same brownies. I've got brownies to make tomorrow as well!

Off to take a shower and get this chlorine out of my system!

Kung Bao Gee Ding and a song contest

Kung Bao Gee Ding

Diced Chicken with Pepper

6 tbsp peanut oil

Heat.

2 chicken breasts or 8-10 tenderloins (diced small)

1 egg white

2 tsp cornstarch or flour

1 tsp salt

garlic powder

ground mustard

Mix together. Pour into heated peanut oil. Fry for 1 to 3 minutes (until done). Remove from frying pan and drain excess oil back into pan.

1 green or red pepper (diced small)

4 oz water chestnuts (diced small)

4 oz bamboo shoots (diced small)

4 stalks green onions (diced small)

12 baby corns (chopped)

garlic

red pepper flakes

pepper

ground yellow mustard

msg (if you have it)

Mix together. Fry for about a minute or less in the hot pan of excess oil from the chicken.

1/2 tsp sugar

2 tsp white wine

1 tbsp soy sauce

(If you don't have white wine, double soy sauce)

Mix together and pour over veggies. Stir fry for 30 more seconds and add chicken.

At this point, you could be done. Throw it over rice and call it good.

I, on the other hand, was not done. I boiled some egg noodles and made a batch of sweet and sour sauce.

Sub Gum Tiem Shwin Tsup

Sweet and Sour Sub Gum Sauce

1 cup soup stock

3/4 cup sugar

1/2 vinegar

1 cup chopped mixed pickles, drained (I used bread and butter)

2 tbsp soy sauce

4 tsp cornstarch

Mix together. Boil, stirring constantly, and remove from heat when thickened.

Pour over egg noodles and pepper chicken. DONE!

Boy. This was fun. A lot of assembly and quick cook time. VERY delicious. I kept bugging Sam, asking him "Do you like this? Is it good?" He really enjoyed it! I, on the other hand, would have omitted half of the soy sauce. Soy sauce is a bit too salty for me.

In short--- this was a great first time recipe for any first time Chinese cooks. Easy. Quick. Be sure to assemble everything before hand. That way, you can get right to cooking.

On another note--- I entered a song contest! Please vote for me! Go to myairforcelife.com and look for the song "Come Home to Me" by Jenna W. One vote per day! Vote everyday! Contest ends May 23rd. I would truly appreciate your vote! Grand prize is a songwriting session with Thom Shepherd and a $2000 gift card to musician's friend (an online music store). I plan on using the gift card to purchase a baby grand digital piano if I win (and with your help, I will!)

Thank you so much. Enjoy your Chinese cooking! Have a great day!

Moving to China

I am moving to China or at least the Chinese section of cookbooks.

I am ever in awe of the complexity and deliciocity (Yes. It is a word, I promise, maybe.) of oriental food. I love going to get the lemon or orange chicken from the Dillon's Chinese Kitchen. I enjoy a big bowl of fried or steamed rice. I fall head over heels over and over again when I try the General Tso's chicken...the spices take me to another continent---as it should.

My friend and I went to some garage sales around town and to a used book store. I purchased a fondue set (with the fondue book) and a Chinese cookbook. I am more than excited to start cooking from both books!

If you had been around Salina Kansas in the 90's, you might have gotten to try a delicious restaurant called "Mar's." Mother, forgive me, I can't remember if it was Korean or Chinese? Either way--- Delicious food. I distinctly remember going there for dinners. You'd walk in the door and the counter to pay at was on the left along with a lazy susan full of big round suckers, full of creamy and fruity flavors. It was rare that we got one.

My sister and I would order hot tea. She would order oolong and I, jasmine. We'd sometimes sit at a different table than my parents---Mar's wasn't very busy. I'd add a bunch of sugar to my tea and we'd color on the paper place mats with the Chinese animals and horoscopes on them. I don't remember ordering anything but sweet and sour chicken.

The sweet and sour chicken would come in a tall silver pedestal bowl--a bowl on a stand, so to speak. There would be a lid on it and we'd melt the butter bars for our dinner rolls under the hot plates. This wasn't margarine in a tub but this was a slice of butter wrapped in paper, the good stuff.

The sweet and sour chicken had an amazing sauce. It was very tangy and had pickles in it. I used to pick out the pickles but now I wish I hadn't! My mother has been searching for and trying to replicate that sweet and sour sauce but with no luck. I hope that with my new cookbook I will be able to come close to that sauce!

Mom, that one's for you! If you can't read it I will replicate it. Just let me know!

I am more than eager to test out some new recipes---pork lo mein, pineapple chicken, shark fin soup---- OKAY maybe not shark fin soup... but I could make it now, thanks to my Chinese cookbook!

As soon as I dive into the world of Chinese cooking, I will let you know and be happy to tell you of my experiences!