Last night, at around dinnertime, I decided to clean out the fridge. Don’t ask me why this suddenly seemed like a good idea. It’s one of those tasks you commit to finishing as soon as you start – not only because everything is out of the fridge and splayed across every iota of counter space (and some floor and chair space), but because once it’s out you can see the many layers of disgusting multi-hued, gummy/sticky/crispy/petrified muck that was underneath everything. Some of the containers I pulled out were left over from the It’s Just Food shoot in February. Here I thought it was all sourdough starter.
While I was on my knees with my head in the fridge, W sawed the edge of the wooden countertops with the serrated edge of the barbecue flipper at perfect 1-inch intervals, and fed a $16 wedge of Parmesan to the dog. To be honest, I don’t even remember what we had for dinner. I think I ate a few spoonfuls of sour cream and the end of a bag of Triscuits.
So I finished the fridge with about 10 minutes to get to my Artemis meeting. We’re closing in on our annual Gallery Calorie event – a Saturday afternoon of gallery and restaurant hopping up and down 17th Avenue with food and drinks at each venue (noon-4pm), after which everyone converges at Tompkins Park (in front of Mount Royal Village) for a huge party afterward – there is a band, and an art race, and wine and martinis and bacon wrapped scallops and cupcakes – and I’m emceeing – and all proceeds going to benefit Peer Support Services for Abused Women. (It’s on Saturday, June 13, if anyone wants to come! Email me at onesmartcook[at]hotmail dot com if you do – tickets are hot off the press and I have an envelope of them sitting here beside me on my desk. They are $40-well worth it and all toward a great cause!)
When I got home after 10pm, having stopped for groceries on the way, I opted out of my post to answer some questions for … drumroll please … The Kitchn! Who want to feature … drumroll please … MY kitchen as one of their kitchen tours! Which meant I had to clean it a little (really I just told Mike to) – that’s what it takes to get this kitchen clean – a camera crew or some threat of public footage. But The Kitchn! How cool is that? So I answered some questions for them instead of doing my usual post here. I was sure you’d understand. (Look for it tomorrow, I think!)
Tonight I gave in to W’s persistent request for yellow noodles. He may have meant macaroni & cheese – I dunno. When I asked him for the first time to choose his own clothes and get himself dressed (any other time I’ve attempted this he chooses “naked”) he came downstairs in two shirts and announced “I’m wearing my shirtpants!” So instead of being the kid who wears a superhero suit everywhere he goes (that was Ben), mine will be the kid walking around wearing another shirt as a skirt, with arms flopping along beside him. Hopefully I can at least convince him to wear his Shrek underpants.
Please pardon the trashy yard. Keep in mind that it is scarcely spring yet here. At least there is no Lou poo visible. (He is responsible for the gaping chasms behind W though.)
Sesame Noodles with Pork
a drizzle of canola or olive oil
2 garlic cloves, crushed
1 Tbsp. grated fresh ginger
2 Tbsp. sesame oil
2 Tbsp. soy sauce
2 Tbsp. rice or balsamic vinegar
1 Tbsp. honey or sugar
a tiny squirt (about 1/8 tsp.) chili sauce or sambal oelek
1/2 lb. fresh thin Chinese egg noodles, rice noodles or spaghetti
leftover pork (I used about half a pork tenderloin, cut into strips)
1 small carrot, cut into ribbons using a vegetable peeler
2-3 green onions, thinly sliced (optional)
a handful of cilantro, torn
1/4 cup toasted sesame seeds (optional)
In a large skillet heat the canola oil and sauté the garlic and ginger for a few minutes, until soft but not brown. Transfer to a bowl and add the sesame oil, soy sauce, vinegar, honey and chili sauce.
Meanwhile, cook the noodles according to the package directions, or until tender. Drain them well in a colander. When the pan is empty, add a little more oil and toss the noodles in the pan, letting them sit for a bit to get nice and brown, then tossing them around. Add the pork and sauce, and toss to coat and heat through.
Transfer to a large bowl and add the carrot, green onions, cilantro and sesame seeds. Toss to combine everything and then divide among bowls or refrigerate for an hour or two to allow the flavours to meld. (Or you could hold off adding the pork and veg and refrigerate the noodles and sauce overnight, then add the pork and veg just before serving. Or heat everything through in the skillet if you don’t want it to be cold.) Serves 4.
One Year Ago: Homemade Falafel