Hell’s kitchen – part 3

By the time Saturday arrived, I was dying to cook something incredibly involved and time intensive.  The weather however, was so lovely and hot that all thoughts and plans of doing anything in the oven had to be postponed.

Instead, I broiled steaks, marinated in a rich blend of herbs and spices, grillled olive oil drizzled asparagus spears and thick slices of orange pepper, and served some fresh grape tomatoes, Bibb lettuce, tabouli bought at the farmer’s market in the morning and some leftover bean salad.

While this concoction drew raves from my fella, I was disappointed.  I wanted to get right in there and create something wonderful and complex.

The following night I couldn’t do anything too extravagant as I was prepping for an interview with an author, so I not only had to finish the book, but prep the questions for the early morning meeting.  I threw together a turkey stir-fry with cashews and jasmine rice.

I know this might sound elitist, but I’ve always thought of stir-fry’s as meals that you make because:

1.you don’t know how to cook or

2. you’re too tired to make anything else.

I just wanted something healthy to sustain us while my fella and I worked into the night.  I have to say that it was absolutely delicious, thanks to fresh veg from the farmer’s market, juicy turkey strips and a little drizzled sesame oil, fresh ground five spice and topped with cashews atop of perfectly cooked rice.

But I still felt like a lazy bastard for doing a stir-fry.