I told you about Matt’s present of a wine cooler which I bought from a friend. We didn’t know if it was supposed to run continuously or to cycle. So far it has been running non stop. My friend thinks its supposed to cycle. I decided to phone the manufacturer. After a number of phone calls, it turns out that it was built by some company under the auspices of Honeywell. That company has now closed down and no-one knows anything about them any more. It has been suggested I contact a refrigeration expert. Hmmmm. I am very glad I am not the original purchaser, I would have been extremely annoyed. I have now found an article on the net which says thermoelectric coolers don’t cycle so we’re guessing this is thermoelectric, but we don’t really know.
We had our Chinese New Year’s lunch and I stuffed myself with all kinds of dumplings and buns. At least two plates full; I was fairly full and on my way to check out the desserts when I came across some more dumplings and pot stickers which were fried and not steamed, together with some stir fried spinach. That is a totally new one on me and I tried some, I found it delicious. I was impressed that the leaves were not over wilted with the whole dish somewhat mushy. Our friends didn’t make it, they weren’t sure of the day and had gone out when I phoned them.
Stir-fry Spinach With GarlicBy Rhonda Parkinson, About.com Guide
This simple spinach stir-fry pairs nicely with steak.
As always, how much seasoning to add comes down to personal preference. Feel free to reduce the amount of salt and/or garlic if desired, or to increase the amount of spinach to 12 ounces. (Of course, if you’re a fan of garlic you can always add more!)
Ingredients:2 tablespoons peanut or vegetable oil for stir-frying
2 teaspoons minced garlic
1/4 teaspoon chili paste, or to taste
1/2 teaspoon salt, or according to taste
10 ounces (approximately) fresh spinach, rinsed and dried (I used baby spinach)
1/4 teaspoon granulated sugar
1/4 teaspoon Asian sesame oil
Black pepper to taste, optional
Preparation:Have all the ingredients at hand near the stove. Preheat the wok and add oil, swirling so that it comes about halfway up the sides of the wok. When the oil is hot, add the minced garlic, chili paste, and salt. Stir for a few seconds until the garlic is aromatic.
Add the spinach, stir for 1 to 2 minutes, until the leaves are almost wilted. Stir in the sugar and Asian sesame oil. (Note: if you don't already have the sugar and sesame oil measured out, move the wok to a cold burner while you do so, and then return it to the heated burner). Sprinkle the spinach with a bit of black pepper if desired. Serve immediately.
Have a great day