In a rare moment of inspiration, I decided to cook. And I wanted this: steamed rice with spring vegetables.
It’s a quick hit: Light, delicious and satiating, especially if you love soy sauce as much as I do.
I made a couple boo-boos: I forgot to get eggs at the store; used green onions instead of scallions and a spicy sesame oil instead of the regular. But man, I think bok choy is my new favorite thing.
And of course, wine was present. We went to Wamego, Kan. a couple of months ago to visit The Oz Museum and Oz Winery. I cracked open my bottle of Ruby Slippers to sip while I cooked.
Yeah, I had a good time. And here’s leftovers.