Good morning, Cookers. I am up and writing already at 7AM. My Friday 5K run is finished (it is by far the hardest one to start) and the dogs are chill. Might as well get the third part of our Asian feast recorded here and get on with this day. I say “third” because I included a sauce recipe for the potstickers.

I’m composing the items from last night’s meal in the order I made them, and to be honest, it’s feeling a bit redundant. I mean, there’s not a whole hell of a lot else to talk about. Nothing super exciting seems to be going on in anyone’s life right now due to “Da Rona” so let’s skip the blah blah blah, and just go straight to the food. Maybe I’ll get the stir fry gig done today, too. I’m feeling very committed to getting back to life, and not letting this BS virus slow down any plans I had prior.

Ok. There’s one thing I would like to express.

I’m a little sad that the tour I was scheduled to take at the “Can-Do Kitchen” was cancelled, which held up getting my Mary mix production to the next level. Fortunately I have learned to roll with the punches and accept shit as it is. Life is too short to worry about anything I can’t control. Everything is a lesson in patience and flow for me.

I’ll still sling some Bloody mix, though. Holla!! Kinda hard to do when people aren’t golfing or boating. Insert eye roll here.

I did, however hire an artist to create a label for the bottles, and I just got the final proofs back a few weeks ago. What do ya think?? Other than the highlights in the hair being too chunky, I love her.

This will have its time. No hurries and no worries. There is a plan in place.

Now!! If you read the last two posts, you already know what’s going on around here. We love worldly foods. Our fave places are closed. I make food shit happen. It was just about equivalent to a date night at Yen King, minus the “Zombie” cocktail we usually share.

Inspired to do Asian by ingredients in the pantry and fridge, I spent yesterday paint prepping and putting together a 4 course feast. I’ll get to the application of paint tomorrow and Sunday when my fella is around to help.

You shouldn’t be intimidated by the idea of creating Asian foods in your own home. Many are much less complex than you think. Step outside that take out box, and curb your craving.

I was conflicted about whether to make this egg drop or a won ton soup to go with our feast but since I was doing homemade potstickers, I decided to keep the soup simple. It doesn’t get much easier than egg drop.

I did not get tons of pics in this recipe, mostly because the potstickers were taking up all my camera time. That was a pretty complex endeavor, which reminds me; I need to acquire a damn steamer.

What You Need:

4 c chicken stock, plus 2 tablespoons

1/2 tsp grated fresh ginger

1 Tbsp soy sauce

1 Tbsp cornstarch

2 eggs, lightly beaten

2 green onions, chopped, whites included

Salt and pepper to taste

What You Do:

Bring soup stock, grated ginger and soy sauce to a boil.

In a small cup, make a slurry by combining the cornstarch and 2 tablespoons of chicken stock.

Stir until dissolved.

Slowly pour in the cornstarch mixture while stirring the stock, until thickened.

Reduce heat to a simmer.

Pour the eggs slowly into pan while stirring the soup clockwise (or counter) for a couple minutes.

The egg will spread apart and separate. Keep whisking it.

Turn off the heat and add the green onions.

Season with salt and pepper, and serve immediately. I highly suggest crispy wonton strips on the top!!

Enjoy!! I’ll see on the next post, Spicy Garlic Chicken.

Bye, Babez.

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