cooking

i've recently started cooking again, after not really bothering for a long time, and i'm pleased about how much fun it it still is, and how
much enjoyment i get out of it.

i'm not doing anything complicated, mostly asian-influenced stuff; stir-fried vegetables (although this seems like a misnomer to me as there's no frying, just getting the vegetables hot enough to make them sweet, while retaining their crispness. stir sauteing-maybe?) with lightlife chik'n strips (i hate the name) on short-grain brown rice is my current favorite.

(how's THAT for a punctuation-infested run-on?).

the rice has been a revelation; nutty, with a wonderful texture, and was something i got turned on to again when i went back east this summer (thanks dad!).

i usually saute the mushrooms separately to keep them from getting soggy, and then add them right before i eat.

(note: if you use oyster mushrooms sauteed with a little garlic and olive oil, don't taste them before adding them to the rest of the
vegetables or they'll very-likely not make it. i'm just sayin').