I knew it wasn't me. Having tried four different browsers to get on to the grocery web site on Tuesday, and then the IT people having agreed to look into it, I was talking to the manager of the PC Express (the bunch who shop for customers) and she couldn't get in either. However, tried at about 4 in the afternoon and lo and behold, there was the web site and it recognised me and still had my "most purchased" items listed. I get a tad annoyed when people in IT departments treat me like an idiot and/or novice. They do tend to talk down to one and especially when they find our I'm as old as the hills.
So this morning our cleaner came and I toddled off to get my grocery order which had been posted by their IT department. Spent time phoning to add the missing items which I hadn't been able to add before. Anyway, got back and slowly put them away. Not sure that isn't the worst part. Had my lunch and then went down to exercise classes. Only managing one a week at the moment. However, hopefully we will be getting an instructor for a few weeks, ostensibly for me but actually for Matt. The deceptions one has to practice. After class we went to get our ears lowered once again, seems only five minutes since we were there, however, we both needed it. Stopped at the liquor store on the way back, I was out of bubbly, serious that.
I phoned the doctor's office and asked if I could save us a trip (about 45 mins) and find out the results of the tests over the phone. Not heard back, but a) it's a long way and b) Matt gets antsy about the long drive and then sitting for ever in the waiting room and c) he won't understand any of it when we do see the doctor. I thought of going on my own, if I have to, but then I don't want to leave Matt that long and be so far away.
Finally I remembered to re-book a service appointment for the car. Did it around Christmas and had to cancel, there's always somebody coming here or we are going there. Couldn't go until Feb 13, this is ridiculous. But just don't have time to wait whilst they do a service. Doesn't take that long but... at least it's free. Meineke award you points and after my tire episode last year I have lots of points at the moment. Mind you, I always enjoy "hanging out" with Bob, the manager, he is a really nice and fun guy.
I am sure this recipe can be adapted for the Instant Pot, but for now I give you the original as emailed to me.
Chinese Chicken Curry
Placing the chicken breasts in the freezer for 10 minutes makes them much easier to slice.
1 lb boneless, skinless chicken breasts, thinly sliced
1 Tbs soy sauce
1 tsp cornstarch
2 Tbs vegetable oil
4 scallions, finely chopped
2 garlic cloves, minced
1 fresh red hot chile pepper, minced
1 Tbs finely chopped fresh ginger
1 Tbs Madras curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 13 1/2-ounce can coconut milk, well shaken
1 cup frozen peas, defrosted
1/2 cup bamboo shoots
2 Tbs coarsely chopped cilantro leaves
Steamed white rice, for serving
1. In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large saucepan over moderately high heat. Add the scallions, garlic, chile pepper and ginger and cook, stirring occasionally, until very fragrant, about 2 minutes.
3. Add the curry powder, cumin, coriander and turmeric and cook, stirring constantly, for 1 minute. Stir in the coconut milk and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.
4. Heat the remaining tablespoon of vegetable oil in a wok over moderately high heat. Add the chicken pieces, stirring to separate them, and stir-fry 5 to 8 minutes, until they are no longer pink.
5. Carefully pour the curry sauce over the chicken and bring it to a simmer. When the chicken is cooked through completely, add the peas and bamboo shoots and simmer just until heated through, about 3 minutes. Stir in the chopped cilantro.
6. Serve the chicken curry over steamed white rice.
Servings: 4
Yield: : 4 to 6
Author: KATE WINSLOW
Source: Food and Wine
Have a great day
So this morning our cleaner came and I toddled off to get my grocery order which had been posted by their IT department. Spent time phoning to add the missing items which I hadn't been able to add before. Anyway, got back and slowly put them away. Not sure that isn't the worst part. Had my lunch and then went down to exercise classes. Only managing one a week at the moment. However, hopefully we will be getting an instructor for a few weeks, ostensibly for me but actually for Matt. The deceptions one has to practice. After class we went to get our ears lowered once again, seems only five minutes since we were there, however, we both needed it. Stopped at the liquor store on the way back, I was out of bubbly, serious that.
I phoned the doctor's office and asked if I could save us a trip (about 45 mins) and find out the results of the tests over the phone. Not heard back, but a) it's a long way and b) Matt gets antsy about the long drive and then sitting for ever in the waiting room and c) he won't understand any of it when we do see the doctor. I thought of going on my own, if I have to, but then I don't want to leave Matt that long and be so far away.
Finally I remembered to re-book a service appointment for the car. Did it around Christmas and had to cancel, there's always somebody coming here or we are going there. Couldn't go until Feb 13, this is ridiculous. But just don't have time to wait whilst they do a service. Doesn't take that long but... at least it's free. Meineke award you points and after my tire episode last year I have lots of points at the moment. Mind you, I always enjoy "hanging out" with Bob, the manager, he is a really nice and fun guy.
I am sure this recipe can be adapted for the Instant Pot, but for now I give you the original as emailed to me.
Chinese Chicken Curry
Placing the chicken breasts in the freezer for 10 minutes makes them much easier to slice.
1 lb boneless, skinless chicken breasts, thinly sliced
1 Tbs soy sauce
1 tsp cornstarch
2 Tbs vegetable oil
4 scallions, finely chopped
2 garlic cloves, minced
1 fresh red hot chile pepper, minced
1 Tbs finely chopped fresh ginger
1 Tbs Madras curry powder
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric
1 13 1/2-ounce can coconut milk, well shaken
1 cup frozen peas, defrosted
1/2 cup bamboo shoots
2 Tbs coarsely chopped cilantro leaves
Steamed white rice, for serving
1. In a medium bowl toss the chicken with the soy sauce and cornstarch until it is evenly coated. Set aside.
2. Heat 1 tablespoon of vegetable oil in a large saucepan over moderately high heat. Add the scallions, garlic, chile pepper and ginger and cook, stirring occasionally, until very fragrant, about 2 minutes.
3. Add the curry powder, cumin, coriander and turmeric and cook, stirring constantly, for 1 minute. Stir in the coconut milk and bring to a boil. Reduce the heat to moderately low and simmer for 10 minutes.
4. Heat the remaining tablespoon of vegetable oil in a wok over moderately high heat. Add the chicken pieces, stirring to separate them, and stir-fry 5 to 8 minutes, until they are no longer pink.
5. Carefully pour the curry sauce over the chicken and bring it to a simmer. When the chicken is cooked through completely, add the peas and bamboo shoots and simmer just until heated through, about 3 minutes. Stir in the chopped cilantro.
6. Serve the chicken curry over steamed white rice.
Servings: 4
Yield: : 4 to 6
Author: KATE WINSLOW
Source: Food and Wine
Have a great day
