Just As Good/ Friday Flavor

After an afternoon and 3/4 of my evening struggling with a computer issue, I've got a small window of "Friday" left.

So on with a quick post this evening for some Friday Flavor.

I'll even share the recipe. It's just as good as the restaurant variety I promise.

Along with a few pickled beets, this was a very tasty way to end my evening. 

(yes there is rice under that meat)

Have a wonderful weekend!!

Pad Thai/Friday Flavor

Back in December, on a visit to Lawrence, Kansas to have dinner with the eldest, we were whisked away to a little hole in the wall place on 'Mass'(local slang for Massachusetts Street).

Rachel is using chopsticks, something I've never mastered. I on the other hand apparently text with my third finger. So why can't I master those chopsticks?? And do you get more of those Pad Thai noodles per bite on a fork or with chopsticks?? I'll tell you what(inserting local dialect here), that is a very important question because they are to die for!!
So since our town doesn't have such restaurant choices as Zen Zero, we three made it a goal to find a way to make this dish at home.

I present first, The Ingredients 

Not shown in any particular order.

Here's the recipe on the package:

We substituted chicken. 

We also eliminated lime juice and bean sprouts. 

Our local grocer's produce section had bean sprouts with mold added. 

I hope they read this.

And just think they are opening a new store next month.

So on to better things like seeing it all fall into place.

Woks are pretty fantastic by the way.

Add a couple egg rolls and some sweet chili sauce and you my friend have just been 'schooled' in how to have it at home!

Rice Is Nice/Friday Flavor

In the cookbook corner of my kitchen counter is this little helper.

Turning to the Rice Pilaf recipe, I see a variation that could prove pretty useful in using up that garlic.

Why I bought so much is beyond me.

But it is that time of year to make the kitchen smell good.

There are also a good bunch of these to use up.

Does anyone else have trouble with green onions staying good very long?

Sticking to my guns, I did NOT stir the rice once the liquid was added.

I used chicken broth instead of water by the way.

Much better, trust me.

After 'the stir'.

Have a great weekend everyone!

Gonna Make This/Friday Flavor

It's not too often I blog on a topic twice, but this is one that had double duty for me. Over on WordPress, I had the priviledge to enter my Thursday Doors post using a set of photos from last weekend. This is Part 2 using the rest of my pics.

Port Fonda is what was once a restaurant in an Airstream trailer turned into 2 restaurants of very classy "Inventive Mexican Food". One in Lawrence and the other in Westport, Mo. 

I have to admit I played it safe and tried the Chorizo Fundido. But Only after I inquired on the level of heat those poblano pepper strips carried. This Was All Mine! Sorry, I  had already dug in to the skillet. 

The view to my left.

The Bar behind me.

Note to the chef/owner, Patrick Ryan, (who by the way is doing the Midwest proud with some pretty outstanding awards)

I am going to attempt my own homemade version of your dish.

Thanks for the inspiration!