I spent this afternoon digging in the dirt. I have some of it still under my fingernails to prove it.
Spring makes me a little bit giddy. I love all the freshness and the struggle-for-life that's happening all over the place after the cold winter. I've gotten impatient and planted the frost-hardiest of my seeds already, and after a few days, there are a few valiant little sprouts already groggily pushing up through the soil...mustard greens and radishes.
Today I added some arugula and leeks to the mix, and spent some time prepping the rest of my pots for planting once I'm reasonably certain the western NC weather isn't going to play one last practical joke on us (yes, it's been known to snow in April). I belatedly remembered that I was going to plant this year according to the Farmer's Almanac
and the phases of the moon. Tonight is the full moon, however, so maybe being on the cusp gives me some wiggle-room.
i love my wok...
Asheville is a great town as far a food goes. If you want great Japanese, Thai, Indian, Greek, Middle Eastern, Ethiopian, French, Cuban, El Salvadorian, Jamaican, Fusion, Vegetarian, Vegan, Gluten-Free, Organic, or Local food, you will have some serious options. However, if you want good Chinese food, you are seriously at a loss. Well, not entirely, as there are one or two places in town that are mostly OK. (Please let me in on any little-known secrets!!!) But they don't deliver or really even make take-away easy. And they are way over on the other side of town. Not quite conducive to our lifestyle. And for the most part, that's fine. I don't need to eat Crispy Scallion Chicken, or Sezchuan Shrimp every day. And I do make a mean lo mein in my electric wok. But every once in a while you just need more of a fix.
Fear no more...after much experimentation with sauce packets and stir-fries, I've finally come up with a simple recipe for Mongolian Beef worth staying in for. Part of me wants to plant a huge crop of spring onions, just to have the fixin's on hand in a few months. (hmmm...add this to the list of what to plant once I get space for a real garden.) We've made this recipe
twice in the past week. So far...