No more complaining

The Miami Heat lost the basketball finals on Sunday night and there are a lot of depressed fans around. Fortunately, I'm not a sports fan.

K and I had a near accident in the car yesterday morning in the busy rush hour while he was driving. We saw the big bus barrelling down just in time as I screamed. (I scream easily). All is well that ends well, not to mention it would have been our fault. I told him it was good experience but it made me appreciate having him around more. Sometimes it's frustrating and stressful working with him especially during exam time, but I'd keep doing it forever compared to having some harm come to him. So no more complaining, it's all about putting things into perspective!

I did a quick check of the garden and noticed that a lot of seedlings from different plants have started popping up in odd places. So I gathered a few of them and re-distributed them all around the yard for about half an hour. I do this every year instead of buying new plants and it seems to work fine. The columbine are blooming profusely and look very pretty. Coneflowers, coreopsis, yarrow, violets, sedum, lavender, iris, propagate so easily. The alyssum plants re-seed every year. Some people don't like forget-me-nots as they can run out of control, but I like them.

I think I have finally perfected my beef stir fry recipe. (I know this because everyone is eating it right up). I always use top sirloin beef and it is very tender. No extra salt is required as the soy sauce makes it salty enough. I've posted different versions in the past as the dish evolves. My measurements are approximate so feel free to adjust as you please.

Ginger Beef Stir Fry

1 1/2 lbs top sirloin steak, cut into slivers
2 tbs canola oil
1 tbs dark soy sauce
1 tbs rice vinegar
1 tsp chili garlic sauce
1 onion chopped
1 thumb of ginger sliced
1 tsp corn starch
1/2 tsp sugar

Marinate all ingredients except canola oil.
Add oil to saucepan on medium heat, and the meat in small amounts. Toss each batch of meat for about 3 or 4 minutes until browned on all sides. You might need to add a bit more oil per batch. Place each batch into the serving bowl as it is done. Serve with white rice.