I make one cent every day from ads on my blog, so I know it is going to be a great day when the blog makes two cents. This afternoon I noticed that my page views were significantly above average. I promptly checked my revenue for the day and felt like a billionaire when I saw that I had made $1.54! So what should I do with my new-found wealth? Invest? Splurge on a Vitamix? Grab two apple pies from McDonalds? I guess this is a conversation for my financial advisors.
Easter was a ton of fun. We experimented with making fried chicken at home and actually dyed some eggs!! There is a photo of our Easter eggs, taken right before they were turned into deviled eggs. The rest of the weekend was devoted to keeping little Ellie occupied by taking her on long walks. During our most recent walk we discovered that Ellie is actually a real dog: we threw a stick for her… and she fetched it. We were both blown away and beaming with pride.
The days are longer now, but they feel short juggling work, the blog, photography, and so many other things. These days I’m extremely grateful for my quick and easy recipes like this garlic ginger chicken and asparagus. It covers the major food groups and is a great alternative to greasy Chinese takeout. From start to finish, the dish is done before you can even finish an episode of FRIENDS. With a bowl of white rice, it is one of our favorite dinners at Casa Choi & Uhlig.
- 1 pound chicken thighs or breast
- 2 teaspoons granulated sugar
- ½ teaspoon ground white pepper
- 1 tablespoons cornstarch
- 2 ounces fresh ginger, peeled and sliced into thin discs
- 5 cloves garlic, minced
- ¼ cup rice wine
- ¼ cup soy sauce
- 1 pound asparagus, ends trimmed, cut on diagonal into 2-inch-long pieces
- 2 green onions, thinly sliced
- In a large bowl, mix together the chicken, sugar, white pepper, and cornstarch.
- Heat up 2 tablespoons extra virgin olive oil in a large saute pan over high heat. Add the ginger and stir for about 30 seconds. Add the garlic, and stir for another 30 seconds. Add the chicken and saute for 3 minutes, stirring constantly. Add the rice wine and soy sauce, followed by the asparagus. Saute and stir until the asparagus is tender, about another 3 minutes.
- Plate, then top with green onions. Serve with white rice.