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Tuesday, Nov. 08, 2005 - 9:20 p.m.
This photo is of the side dish (prior to cooking) that Codeman and I ate with tonight�s dinner. Lease doesn�t do Chinese food, so that�s why it was just for my boy and me. Anyway� The bowl on the left contained about a pound of loose leaf Korean cabbage. The bowl on the right? Two small (but long) zucchini, and one long green chili pepper. Yes, I used bottled stir fry sauce. But the garlic was from the past summer�s harvest. What makes this side dish so unique? Well� Everything (except the peanut oil and sauces) came out of my gardens. (Mostly) today. November 8th, about 1 � months past the typical �first killing frost� of a typical year here in Mohall. The cabbage was picked before I left work tonight at my work garden. The pepper was picked before tilling last night here at home. And the zucchini? I planted a small spot here at home back in July. Since the hill was in the back of the garden (and hadn�t produced anything yet), I had forgotten about it. Tonight, I planted the flower bulbs we had bought over the past month or so, along with the (major-ly) marked down miniature rose bushes we bought at Menards last weekend ( with discounts, only .50� each!). While I was down in the back beds, I checked to see what was still alive. And I found that the squash had somehow produced 2- 8� long by 1� diameter fruits. How did I cook this (extremely late) bounty? Very hot stir-fry pan, add peanut oil and garlic. As soon as they started sizzling, I threw in the squash. A couple of minutes later, threw all of the loose-leaf cabbage, about 2 tablespoons (reduced sodium) soy sauce, and covered. Cooked this way for about 5 minutes, removed cover. The cabbage had wilted down, releasing its liquid. To the pot I added about 3 tablespoons Kikkoman (basic) Stir-Fry Sauce. Cooked another 5 minutes or so, and then poured into two bowls. How did it taste? Well� There were no leftovers� Main course? Lease had a chicken breast, seasoned with garlic, seas salt, and olive oil, cooked in the oven. Codeman and I had last Friday�s White Bass, cooked in the cast iron skillet with garlic and Cajun seasonings. Oh yeah- and we all had Tater Tots. Very Napoleon Dynamite of us�
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