I'm not even going to lie...I am the exact opposite of healthy living right now. Ice cream + coffee for dinner, tv watching, staying up way past my bed time. Instead of doing 6+ things during Tyler's nap, I crash on the couch for a siesta. Funny thing is I feel guilty for doing so. My body is telling me to slow down. I'm running in so many different directions at 100 miles an hour most days. I shouldn't feel guilty for closing my eyes and resting for an hour, right? But I do. I'm sure all my unhealthy choices may be contributing to my tiredness lately. That and the onset of winter. And can I just say that with all the books I've read on babies, not one hinted on how busy I would be chasing and taking things away. My goodness, that kid runs me ragged. He is such a busy body, moving every which way. It's craziness I tell you and I was not prepared. Not in the way I like to be. The craziest part is that he's now entered into temper-tantrum territory. If you pull him away from something he's trying to get into, watch out. I couldn't help but sit back and laugh when I witnessed this for the first time. Ah..good times.
xot. ps. I forgot to add that the concoction above is my husband's creation. I've always been a plain vanilla girl but he proclaimed this to be the best thing since white bread. I fought it for awhile until I thought, what the hell. OMG. Deliciousness at it's finest people. If you're into the salty/sweet combo, I would highly recommend this.
It's been awhile since we've had chinese food. Honestly I have yet to find really..I mean really good chinese food in Anchorage. The last time I had mongolian beef was from New Sagaya. I would only describe it as more mongolian onions than beef.
So when I came across this recipe and read the ingredients, I thought "cool, doesn't need 15 items that I need to purchase and have sit in my fridge/cabinet for a year." The only thing I didn't have was a wok but my large skillet worked fine.
It was really delicious and easy and the best thing....quick. Oh how I love a quick meal. And if you have a rice cooker that keeps rice warm, extra bonus. I was able to get the rice done when I got home and it stayed warm by the time dinner rolled around.
The only thing was that my sauce/meat wasn't the rich brown color in the original photo. I'm pretty sure this was because 1. I didn't brown my meat enough and 2. I didn't follow her detailed instructions on shaking off excess cornstarch. This in turn made my sauce thick. Too thick...like paste. I had to add additional water to thin it out and I still didn't like the consistency but it didn't effect the taste. The chili flakes added just enough spice for our taste. We're not heat seekers.