Saturday 3rd Jan '09

Before work, I looked in the fridge and took out as many leftover bits of vegetables as I could find. I don't like wasting food so I'm always looking at the fridge and making up meals in my mind that optimise the use of whatever fresh foods we have. Today, I was making a stirfry with some chicken I had defrosted from the freezer.

zucchini, carrot, red capsicum, onion & garlic

Honey Chicken Stirfry

1. Dice vegetables into similar sized pieces.
   
2. Brown onion and garlic in some olive oil in a wok on high heat.
   
3. Add the chicken and cook until brown, then remove it from the wok and set aside.
   
4. Throw the vegetables into the wok and stirfry with some soy sauce and a generous spoonful of honey. Add some water if required.
   
5. After a few minutes, return the chicken to the wok and fry for a minute or so.

My trick is to slice the carrots thin so they don't take longer to cook than the rest of the vegetables. Or, you can dice the carrots the same size as the zucchini and parboil them in water before cooking with the rest of the vegetables.

my dinner work all packed up!
stirfried beans, garlic & bacon
chicken & honey stirfry
steamed plain rice
Mum's fried chilli

Supper
Steak with Mashed Potato, Sauteed Spinach & Cherry Tomatoes

I've had a migraine everyday since I got back from Singapore. I think it's partly to do with the weather adjustment, how hot it's been in Perth, and just being at work. The lights in the lab are terrible at night. On Thursday night at work, I took several aspirins and actually passed out at the desk for about fifteen minutes. Argh I hate migraines!