It is not very nice that I have to admit I am a dingbat. I’m not even blonde although I have been during my life. I am taking part in a diabetes study and have to complete a diary every day and Saturday I forgot. No particular reason, I wasn’t excessively busy or anything, I just forgot. Mind you I have discovered a very good set of stories by Michael R. Hicks. I am reading The Last War Trilogy, you can get the first book for free – it’s called In Her Name - First Contact I am now on the second book In Her Name – Legend of the Sword. The series is in three trilogies and you can also get the first book of the second trilogy free – as an ebook that is. It the series continues the way it has started, I highly recommend it. The first book begins with a space ship, the Aurora, which is an explorer ship sent to discover new worlds which they have been doing. However, they suddenly land in an area where there are ships so much more advanced than anything we have in the human worlds. Then comes trouble. However, the author manages to build a sympathetic interest in the aliens even though they kill all the humans bar one The Messenger. If you haven’t read these books I highly recommend them. Space Opera at its finest. Nearly forgot to post this blog, so busy reading my book.
Here’s a weird one. Because of my vascular problems in my legs I do most of my computing from my lounger with my feet up. My laptop doesn’t leave the area and certainly didn’t yesterday. One of the feet has a tendency to come off. I am always sticking it back on. Yesterday it not only came off but has disappeared completely. We have both been hunting for it but cannot find it anywhere. It has completely disappeared. We didn’t leave the apartment or anything. Several hours later, I found it under the laptop stand, I thought I had looked before but…..
I liked the sound of this recipe. Will have to buy some of the ingredients though. About the only thing I have is the chicken and the oil. Oh and the ginger and a couple of other things.
Saucy Coconut-Chicken Stir-FryWebMD Recipe from EatingWell.com
Thai flavours of coconut and basil come together in this fresh and spicy chicken and cabbage stir-fry. If your family prefers a milder meal, forgo the jalapeño. Serve with: Rice noodles and mango slices.
4 teaspoons canola oil, divided
1 pound chicken tenders, cut into bite-size pieces
1 jalapeño pepper, minced, optional
1 bunch scallions, sliced, whites and greens, separated
2 cups sliced shiitake mushroom caps
1 tablespoon minced fresh ginger
3/4 cup “lite” coconut milk
2 tablespoons fish sauce
4 teaspoons lime juice
1 tablespoon brown sugar
6 cups sliced napa cabbage
3/4 cup chopped fresh basil
- Heat 2 teaspoons oil in a wok or Dutch oven over medium-high heat. Add chicken and cook, stirring often, until cooked through and lightly browned, about 5 minutes. Transfer the chicken to a plate.
- Heat the remaining 2 teaspoons oil in the wok or pot. Add jalapeño (if using), scallion whites, mushrooms and ginger and cook, stirring, until fragrant and the mushrooms start to soften, 30 seconds to 1 minute.
- Stir in coconut milk, fish sauce, lime juice and brown sugar; bring to a simmer. Cook, stirring occasionally, until the mushrooms are tender, 2 to 3 minutes. Stir in cabbage, the chicken and scallion greens; cook, stirring constantly, until the cabbage is slightly wilted, 2 to 3 minutes. Stir in basil just before serving.