I’m one of those people who starts out to do something, and on the way sees something else to do, and that leads to something else, and on and on until it’s time to go to bed.
At that point, you wonder what it was you did all day and why the first chore is still sitting there waiting to be done.
I wouldn’t have it any other way because it just leads to an adventurous life, and I can’t imagine being all organized and the soup cans alphabetically arranged on a tidy shelf.
One day, I opened the freezer to get out some hamburger to make a meatloaf. I threw it in the fridge to thaw and the next day when I took it out … WHOA!
I didn’t have hamburger, I had beef tenderloin.
What in the Sam hill was I going to do with tenderloin?
I sighed and got down one of my 548 cookbooks (I don’t know why I have so many since I hate cooking these days) and after searching through several cookbooks to no avail, because none of them had anything to do with beef tenderloin, my taste buds finally woke up and danced around a wee bit at the thought of something Chinese. Ummm, ya! I like beef and broccoli, and of course, I couldn’t find that recipe, either.
So I got on the Internet and found some great recipes, but I didn’t have half the ingredients. It’s not like I can just jump in the truck and drive to town for some soy sauce or anything else because we live 57 miles from town.
OK, I just decided to pretend to know what I’m doing.
So, off to the kitchen I go, relying on memory because I didn’t copy off the recipe. I used most of the ingredients I’d read, and the ones I didn’t have, I just threw in something else.
Like the soy sauce, for example. I used steak sauce. It only called for 2 tablespoons, anyway, and I’m thinking it probably wouldn’t miss that piddly little amount even if you didn’t use any at all.
Then I couldn’t find the potato peeler. Good grief. No, I wasn’t putting in potatoes, but I had seen some carrots that were yelling to get out of the fridge.
So, I just laid the carrots down and scraped them with a paring knife. Works even better than a peeler. Sliced ’em up and tossed ’em in.
Orange juice. Oh great, wait, there is a bottle sitting in the side door that has been there for a long time, still sealed, but no expiration date.
I know it’s been there a year. It smelled good. I threw it down the sink because it was sort of dark colored.
Then, I scrounged in the crisper and found some oranges. Ah, problem solved. I cut one in half and squeezed all the juice into the skillet.
I ate what was left of the orange halves. Well, all except the peeling, those were a little strong.
It didn’t call for celery, but I see lots of celery in Chinese food, so I threw in three sliced stalks of that.
The recipe called for ginger and garlic, so luckily I found those in the spice cabinet.
Oh yeah, I added some chopped onion – about a half of a big one. This whole time, my creation is simmering happily on the stove. I gave it a good stir, but the juice had boiled away, so I thought, “I don’t want it to burn, so I’ll just throw in this can of Mandarin oranges — juice and all.”
What a pretty picture it made. I turned the heat down really low and put the lid on it. I took the lid back off and added salt and pepper. I put the lid back on.
Then, I made some rice. I always use 2 cups water, 1 cup Uncle Ben’s, a pat of butter, 1 tablespoon of parsley, salt and pepper and let simmer until done. You’ll know because the rice swells up and there isn’t any water left.
It sure smelled good. I went off to do something else.
Pretty soon, I could smell the rice. It scorched some. Oh well. Ain’t gonna waste it. I like Chinese fried rice, too, and you always fry that until it is a golden brown, so no big deal.
Well, it was finally done. We dished up our plates, took a bite and OH YUM.
It was delicious. I was complimented for the fine vittles and we all had happy tummies!