By the time we move from here we will have spent 2 months packing and shifting our belongings to various locations including a very full storage shed. With our move just 2 weeks away at this time, we are down to the bare essentials and the things that just haven’t fit in a box or made it out to a trailer as is.
I packed up my sewing area two days ago. Here is my Last look before disassembling it *sigh*
Our years in this house have been so busy with little babies and sleep deprivation and daily tasks. There has been so much I’ve wanted to make for the kids, but just not enough hours I can stay awake in the day to get things done. I may have spent more time organizing this space than working in it actually. Hoping that eventually I can set it up again in our new house and pick up where I left off. There is just so much to do there before that’s a possible – don’t worry, we will keep the blog updated with our progress! Our new house might just even be our “forever” home, and someday I’ll look back at this tiny blip in time and smile at all the cuddles and diapers and snacks and messes, as I spend hours satisfying my desire to make things, my time will come.
While making dinner tonight, I realized that I was using my favorite kitchen tools (my cast iron skillet and my wooden spatula made by a friend of my grandfather’s) to make one of my all time favorite dishes – fried rice! I love this dish because it uses leftovers and can be tailored to what is in the veggie drawer. So tasty too. When I was traveling in Thailand I had it for breakfast almost every day. I even took a cooking class while there.
My version of Fried Rice is pretty loose, but is summed up in the recipe below. I love cast iron and had no idea that you can get a cast iron wok until my husband moved in.
You guessed it, leftover rice, protein, veggies etc.
- 2-3 tbsp Oil of your choice (Coconut oil, sesame oil, canola oil would be best)
- 1 small Onion, chopped
- 1 -2 cups Vegetables in your fridge (Make this up with what you have got! Chopped napa cabbage, grated carrot, red pepper)
- ½ pound Shrimp, optional (You could also throw in sausage or ground beef, just keep it to half a pound or so.)
- 3 cups cooked rice, any kind works (Remove from fridge and bring it up to room temperature before you start.)
- 3 tbsp Soy Sauce
- Concentrated chicken stock (This really depends on what kind you have, I use a squirt from a bottle of bone broth that I get at my local super market)
- 2 Eggs
- Scallions or Tree Onions (If you don't have tree onions, grow some!)
Saute a drizzle of oil and onion in a wok or large saucepan.
Once the onions become translucent, add the vegetables and cook for a few minutes over high heat, while stirring frequently.
Turn the heat to low then push the wok contents to one side, add some oil and saute your shrimp or other protein. Mix the protein in with the veggies when cooked.
Add rice, soy sauce and chicken stock concentrate to the wok and mix well. Once the rice is warmed up, push it all to one side.
Add a bit of oil in the open space and crack the eggs into the wok. Break up the egg with the spatula and mix in with the rice when finished cooking.
Serve into dishes and top with scallions or tree onions!
We are excited for our upcoming move, exploring our new land and our new town, planting a new batch of tree onions, but for now we are soaking in our current surroundings and all the work we have done to the place and the timeless parts of the landscape, like the stone walls and the thick forest.