Back to my clothing woes, in particular shorts, a girlfriend popped in to see us today and she too is losing weight. She said her sister had said her clothes looked like crap and told her to buy some new ones, she more or less said the same to me. Her contention was that I would feel so much better about myself and also look slimmer too. She basically told me to get out and do it, so maybe I will do just that. She also suggested stores for me to try so we will see what happens. I’m not quite as bad as this cartoon, but there are times when the scales are one’s worst enemy. The gurus say you shouldn’t obsess about the scales, easy for them. One thing I do regret is that I didn't take any measurements before I started dieting. I can wear some clothes I haven't worn in quite a long time, but it would be nice to know how many inches I have lost.
My friend also brought the latest Elizabeth Moon book in the Paksenarrian world, Limits of Power. We have been reading these books religiously, and thoroughly enjoying them. Apparently there is going to be at least one if not two more to finish the series. I love Elizabeth Moon’s writing and her Remnant Population is one of my favourite first contact books. Her Speed of Dark is another fantastic story featuring autism. I have both these as Kindle books and talking about them, I think I just might read them again soon, they were so fantastic. Especially Remnant Population with an elderly woman as the protagonist.
Also, my friend brought us some fresh corn, delicious, and some plums which were equally delicious. I envy her living out of town with easy access to farm shops.
We are bowling again this afternoon, just three or four of us today I believe. Nothing formal but enjoyable. Won’t be long before we are doing 10 pin at MacDaddy’s in Cape Carteret, North Carolina.
I came across this recipe today which I plan to make very soon. Haven’t used snow or sugar snap peas for a while and I thought, yum, about time I did so.
Sichuan-Style Chicken with Peanuts
3 Tbs reduced-sodium chicken broth
1 Tbs tomato paste
2 tsp Chinkiang rice vinegar, (see Note) or balsamic vinegar
1 tsp sugar
1 tsp reduced-sodium soy sauce
1/2 tsp sesame oil
1/4 tsp cornstarch
1/4 tsp crushed red pepper, plus more to taste
1 lb skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes
1 tsp Shao Hsing rice wine, (see Note) or dry sherry
1 tsp reduced-sodium soy sauce
1 1/2 tsp cornstarch
1/2 tsp minced garlic
1 Tbs canola oil
2 1/2-inch-thick slices ginger, smashed
2 cups sugar snap peas, (8 ounces)
1/4 cup dry-roasted peanuts
1 scallion, minced
1. To prepare Sichuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.
2. To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.
Have a great day