The first meal for dinner that I cooked after a half-year hiatus is this:
1. Cincai fried rice with onions, left-over shredded chicken breast meat and eggs.
2. Blanched organic veggie
3. Steamed pork ribs braised with sand ginger, shallots and tomatoes. The mil had cooked this earlier before she left for Hong Kong and frozen for emergency situations where I have no time to cook.
The fried rice and blanched veggie were cooked using my new Khind stir-fryer.
That was on a Monday, the day where Drama Queen gave me a scare after a fall from the stairs, which made me spend my entire morning at the hospital. Then later in the evening, Drama Queen asked me where her topical medicated cream was. Fudge!! We had forgotten to collect it from the pharmacy after making payment! I was busy exchanging Whatsapp messages with our insurance agent and she was busy burying her face in her thick novel. So I had to go to the hospital again in the evening to collect the cream.
Yesterday (Wednesday), I fried fish using the Khind stir-fryer.
While the fish was auto-pan fried in the stir-fryer, I pan-fried some chicken fillet with teriyaki sauce and turmeric using my non-stick granite pan. That’s for Cass and Drama Queen’s school snack box for today (Thursday).
The past 3 days ever since the mil left for Hong Kong have been very hectic for me since I now have 1-2 hours deducted from the day to be allocated for cooking.
And just as I come to the end of this post, my next task is to prepare lunch for Drama Queen and Cass. They’ll be back from school in half an hour. Within this 1/2 hour, I have to whip up a yummy egg sandwich and fruit smoothie for the 2 persnickety rascals before rushing down to the lobby to wait for them. Super stress-nya!! But thankfully I have my Izumio and Super Lutein to zap away the oxidative stress stewing in my body 🙂
You may check out my earlier post on how to reduce oxidative stress / free radicals from your body.
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