If only I had made rice!

Fantastic, spicy dinner! Fast, too!

That was a spicy stir fry!  For the sake of time [and laziness] I did not make rice to go along with this dish, and boy do I regret it!

With shitake mushrooms, garlic, ginger, scallions, bok choy, carrots and chicken strips, that was a pretty easy dinner!  I used Stonewall Kitchen’s Pineapple and Ginger Sauce to bring it all together and it was just fantastic! I think we’ll have enough for another meal for each of us! ^_^

We got the veggies in this pre-wrapped pack in a Wegmans display, all you have to do is chop everything up and cook!  Highly recommended!

Over and easy!

Open-faced breakfast sandwich for dinner

I was surprised!  For the first time in some time, Eric said he wouldn’t change a thing! (he’s usually picky about ingredients or spices)

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Here’s how it went:

Toast two pieces in a pan with hot olive oil on both sides, and set on plate.

Crack two eggs into the pan, season with salt and pepper them, flip if you want them over-easy.

Place a few thin slices of the fontina cheese on the toast, and place the eggs on top, hot out of the pan.

Top with thin sliced scallion, and chopped fresh dill, and serve!

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Didn’t take too much time to make, let alone prep.  Not to mention it’s the first chance I’ve been able to use anything from my garden, so yay!  Double success for me!

Tonight’s dinner? I think it’ll be eggsellent!

My garden from about 2 weeks ago (it's even more full now)

I’m here looking at this year-old copy of Food Network magazine, and I’ve been inspired to try something lighter for dinner tonight.

I’m not sure what Eric’s got in mind, but I want to make a variation in mind of a recipe I’ve come across:

An open-faced fried egg sandwich (over easy or sunny-side up), with sliced scallions and fresh dill (from my AeroGarden!) and thin slices of fontina cheese…

Ugh… I’m so hungry now, and I won’t be home until after 5.

Grumble.