All piled in a hotel room in Chicago for family thing tomorrow, and tucking in the girls on the fold-out couch.
My Wonderful Wife: “Girls, you are not allowed to wake me up tomorrow morning until it is totally light outside.”
Little Miss Thing, age 5: “What about Daddy?”
Me: “You can wake me up if it gets really bright… As in the Earth is falling into the Sun.”
LMT: “I hope that doesn’t happen tomorrow.”
My Oldest, age 13: “Well, it’s more likely than Daddy waking up on his own.”
I made pork fried rice tonight. I’ve always wondered if I could make decent fried rice at home. I had extra rice from last nights beef and broccoli, so it was perfect timing. It was delicious, but not quite as good as take out.
Brown a few thin pork chops in oil. Set aside and dice.
Sauté 1/2 a large sweet onion, diced; slide onions to side of pan.
In a bowl, scramble three eggs the pout into center of hot pan, stirring until mostly cooked, then stir back in onions and the pork.
Add one reheated bag of frozen peas and carrots. Drizzle liberally with sesame oil and stir thoroughly, cooking until heated through.
Add about 8 cups of white rice (preferably leftovers that have been refrigerated overnight).
Stir the whole mess thoroughly and fry, stirring often for 5-10 minutes.
Drizzle with soy sauce to taste and take off the heat.