On the outside, I try to project an image of having it all together. But underneath that, I'm kind of a disaster. Hence... the name of the site: GlossyVeneer. In honor of the Chinese New Year and it being the “Year of the Dog”, we made our own takeout. We made Kung Pao Chicken.
The Kung Pao Chicken recipe came from Cooking Light magazine. It was simple and tasted great. We did add extra red pepper flakes to kick up the spiciness factor and we also added some additional vegetables, specifically red peppers and mushrooms. We served it over brown rice.
I was going to make Egg Drop Soup too, but I can’t figure out the timing on that many items. I don’t know how people handle the creation of so many food items at once. It stresses me out. Of course, I have a low stress threshold, that’s why I’m in an insurance-sponsored stress reduction program.
I guess I could have made Fortune Cookies as well, but the abundance of recipes out there on the web scared me off a little, plus the fact that you’re supposed to fold hot food into funny shapes. Yeah… I’m burn-shy.
