Fast is Good- 2/22/09

A newspaper that only reports old news will not be purchased. A social magazine that covers only stars that are no longer popular will not sell. Cooking magazines are like every other publication in that they must stay current to capture their audience. A magazine like Gourmet must include some recipes that can be made quickly and easily after a day of work or between ball practice and dance lessons. The Pork, Mushroom, and Snow-Pea Stir-Fry on page 59 is one of those recipes and I sure did need it tonight. We drove down to South Georgia to hike at Providence Canyon State Park and visit some friends and got back at 6:00 tonight. We debated stopping on the way home but Eyrleigh hung in there and we were tired of eating out. We needed fast and this stir-fry fit the bill. I had rice boiling in just a few minutes and was cooking the pork as soon as the oil was hot. Within 20 minutes, dinner was on the table. This dish was simple and quick. I just used a generic teriyaki marinade but it worked fine. We all need quick sometimes, even quick gourmet.

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