I’ve been spyin’ woks for a long time.  Ever since I started thinking about converting a roasting pan into a skillet and using two burners. (yikes!)

(In the kitchen) size does matter.  I mean, 10 inches just. wasn’t. enough.  What can I say, I’m hard to please.

So when I spotted this 14-inch American stainless steel copper-core wok, I knew he was the one.  The shiny rivets, the strong arm, the cute copper trim.  What’s not to love?  And I love.

14 Inches Of Love

He found his rightful place on the cooktop, and we’ve been making sweet stir-frys ever since.

Do you ever look at the calm oil in the pan and wonder when it’s just right?  I sacrifice a small piece of whatever I’m cooking, and wait to hear the sizzle.

It’s always just right.

Hear The Sizzle?

I give the onions some alone time–just long enough to let them start browning, then I add the green beans.

Green Beans And Onions

Green beans are finicky little boogers.  They start out so crispy.  We would be here all day in the pan if they didn’t have a little help from a lid and a few tablespoons of water. [Read more...]

In a perfect world I would be Vegan.  In my own kitchen, I get sort of close.  Sometimes.

Cauliflower Steaks Roasted To Perfection

Adzuki Bean Quinoa

Hubby-Chocolate Cake

My Healthy Twist On Hubby-Chocolate Cake

I’ve slowly transitioned to a mostly Vegan diet over the past few years.  However, I am an American, living in America.  I have yet to master eating Vegan when I leave my own kitchen.

As far as a Vegan diet is concerned, restaurants are bad and kid-activities are the worst.

[Read more...]