Wednesday, February 5, 2014

cleaning the loo

I get a lot of unnecessary help when cleaning the cats bathrooms.
Lily doing a once over to see if it is all up to par.

Sophie inspecting the unopened box and has pulled out the plastic through the opening.  She has spied Lily inspecting the clean box.

You can see her thoughts turning...what's going on up there, I need to be there too!

Now they are both inspecting.  Of course it's more interesting when it is not in the usual spot.  "Shouldn't this be down on the floor"?

Well it must have passed inspection...Now "what else do you need from us"?

"Oh, you're throwing this out"  Better make sure I left nothing behind."

"Uh, maybe it's none of my business, but you forgot something."

"I really didn't like those bowls on the counter and I wanted to eat out of the bottom one, so I just knocked them off to get to it....I'm sure you don't mind....Right?"
"Here, let me spread this out for you, I do such a good job!"  The cat litter flys out the back .

Thanks for the help you two!


This is a ginger root.  Its one of those funny looking veggies that you see in the grocery store that you don't quite know what to do with. 
A good friend of ours, at least 25 years ago, made up this stir fry sauce recipe and I had forgotten that I had it until the other day.  It is the best sauce I have ever tasted in stir fry and I am really glad that I uncovered it again. 

This is my $5.00 wok pan that I got from WalMart.  I decided I can't go wrong for that price even if it doesn't last too long.  It's good for a first time Wok Pan user. 

I am going to share this recipe with you, please use will love it.....if you remember....send me a message telling me how much you enjoyed it. 

Stir Fry

1 Cup boiling water with 1 Tablespoon chicken bouillon. (I used 3 cubes)
2 T. Corn Starch
2 T. brown sugar
2 T. Honey
1/4 tsp. garlic powder
Ginger Root-Peel off 1/2 inch (use a potato peeler and don't use the outside, get into the meat of it.)
2 T. soy sauce
2 T. sesame oil

Mix together cornstarch, brown sugar, honey and garlic powder.  Add a small amount of the chicken bouillon water to make smooth.  Then add all the rest.  Add the ginger root, soy sauce and sesame oil, mix together and set aside.

Cut up vegetables:
green pepper

Whatever you have on hand

1.  3 boneless, skinless chicken breasts cut up into bite size pieces.  Add peanut oil in the wok and add the chicken, stir frying until well cooked.  I like mine to show some brown on the pieces.  Cover with a lid and also I didn't have peanut oil on hand and I used canola oil.  It worked fine.
2. Add cut up veggies and stir and pour a little oil over them.
3. Lower heat and cover, cook for 5-7 minutes. Or until your veggies are done to the way you like them.
4. Stir the sauce again and then add it to the pan-stirring all the time until it thickens.

I had made jasmine brown rice before I started the sauce because it takes 20 to 25 minutes to cook. 

5.  Put the stir fry over the cooked rice and add cashews or peanuts on top.

Heavenly....enjoy....I know you will!

Thanks for stopping