We’ve got a few fall harvest cayenne peppers and a hankering for a stir-fry, so we’re going to be wokking it here at Glover Gardens tonight. I have a nice Calphalon wok that’s only been used a few times in 20 years, and that’s a darn shame.
We had a dinner confab during coffee this morning at GloverHenge (that’s what we call the outdoor seating at the far end of the yard; please think of it as cheeky rather than pretentious). I like to think about weekend meals on Saturday mornings ahead of the weekly grocery store trek (my only big outing these days), and to get input from The Grill-Meister on his dining desires.
Kung Pao…something…is what we came up with for tonight, and I found this recipe on Epicurious (pictured below). Doesn’t it look great? It uses dried peppers instead of fresh, so we’ll have both. 😁 It can’t really be too spicy for the table at Glover Gardens.
But of course we want to give it a Glover Gardens flair with extra veggies and probably some more heat, and of course we’ll let you know how it turns out – whether it’s fab or funky.
Our little cayennes proved quite the inspiration. They’re like little miracles, springing from a pepper plant that didn’t die over the last winter because we never really had a freeze. It looks fragile, but keeps on bearing a pepper or two per week. Maybe that’s a metaphor for dealing with 2020…
So what’s for dinner at your house tonight?
© 2020, Glover Gardens
Update: it was good!
Maybe a little over-garnished, LOL.