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      "body": "This week has been relatively quiet.  Most of this is due to the fact that my husband has had the flu and been out of commission since Tuesday.  \n\nMonday was a busy day around the house.  We took advantage of unseasonably warm weather and worked on several projects that had needed attention.  He was full of energy and zeal as we worked until night time outside.  \n\nTuesday he went into work but called and said that he was beginning to feel ill.  He came home, ate homemade chicken soup, took two nyquil, and went to bed.  \n![chicken soup.jpg](https://steemitimages.com/DQmVouccLv4RCwbWHTn9CikYf3sCeE9xAagtaeXDjDJhcD5/chicken%20soup.jpg)\nWednesday morning we got up at 4:15 as usual for him to get ready for work.  He put on his uniform and began eating his breakfast.  I could tell he wasn't feeling well at all and then he said he couldn't go in.  He called his supervisor and went back to bed.  \n\nHe remained in bed for the next two days.  I brought him soup, crackers, water, ginger-ale, and popsicles as he watched Andromeda on Amazon Prime.  I tried to come visit him in his quarantine area as often as I could to keep boredom at bay and let him know what was going on with the kids and with the other household chores.\n\nSince he was only able to eat the chicken soup and other bland meals, I have been making myself and the kids Asian flavored meals each day.  I usually have to mix in some tex-mex or American foods regularly to keep everyone happy but I have gotten a little leeway this week.  \n\nFirst off was some steak-fried rice.  We had grilled out Monday night since the weather was nice and I had some steak leftover.  I decided to make a fried rice since it would stretch out the meat and the girls and I could eat it for lunch and supper.  I even had the leftovers the next morning in a type of improvised omurice dish.  ![omurice.jpg](https://steemitimages.com/DQmcyg6S6FBNFCbpRe7AeKwaJ9DgZEXxq5eDRFdFjLitqgW/omurice.jpg)\n\nYesterday I had been craving noodles so I sliced some pork loin into long strips, marinated them in a mix of soy, oyster sauce, sriracha, cooking sake, honey, and garlic powder, and let them sit while I stir fried some cabbage, onions, and carrots.  I then cooked the meat and added the veggies before also adding some udon noodles I had cooked using beef bouillon cubes for added flavor.  Adding all this together with another sauce made mostly the same as the marinade, I ended up with a stir-fry/udon noodle dish that was enjoyed by the girls and I for lunch and supper again.\n![pork noodles.jpg](https://steemitimages.com/DQmTEoaZ7hcKJz7T4CuAZgixkBPrac5LPjJmix4LxDwpB1f/pork%20noodles.jpg)\n\nToday is Friday and Hubbie is thankfully feeling much better.  He has mentioned wanting pork loin biscuits today.  I am glad that he is feeling well enough to ask for regular foods and will happily be making his request in a little while.  \n\nIt's been too quiet in the house with him not feeling well so I will enjoy as the volume begins to rise and craziness ensues with him feeling better.  I have already been shot with a nerf gun multiple times this morning.  Things are definitely getting back to normal.",
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      "body": "I have to start by saying that I am feeling rather overwhelmed at this new world I have stepped into.  I am trying to read articles about getting started and viewing other posts to see what types of things are sought after and enjoyed by others.  I am excited to be a part of this community and hope to learn much while I am here.  I have stated that I am a rural gal with odd ideas as some of the things I enjoy or consider are not widely enjoyed in my neck of the woods.!Thank you for taking the time to read all of this and I hope that all of us nerds can find camaraderie and joy on the platform.   \n![076.JPG](https://steemitimages.com/DQmakWmXz4Xio2SDGd6hGqcNNhJdmqto4t4QVV1VF59g8G2/076.JPG)",
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      "body": "You're very welcome, @redpandanami – I know, I used to grow zucchini and I'd forget about it until I'd find 6 of them as big as my leg on the bottom of the plant X( haha",
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      "body": "Those look great.  I need to save this because we always have a huge abundance of zucchini from our garden in the summer.  I end up trying to find new ways to bring the prolific veggie to the table so that no one gets tired of seeing it appear.  Thanks for the awesome idea!",
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      "body": "I love Asian food.  Japanese, Chinese, Korean, Thai, it doesn't matter.  Something about the flavors and even the experience of cooking these foods appeals to me on many different levels.  \n\nGrowing up, my mom cooked basic, rural American foods.  There was a lot of ground beef, soup beans, and other common type foods presented every night for supper.  Now, I appreciate that she always went out of her way to cook hot meals for us every evening after working a full day and am always glad to visit her home on Sunday afternoons when our family gets together for a lunch to catch up on things over one of her home-cooked meals.  Her spice cabinet was always minimal with salt, pepper, Italian seasoning, and maybe paprika if she was feeling spicy.  \n\nI didn't cook much growing up.  My cooking experience went as far as heating up a can of vegetable beef soup and then hot pockets in the microwave after I turned 16 and got my first job in a grocery store.  Being able to afford my own foods meant that I had all the great offerings a grocery store could offer a teen in the late 1990's.  I never aspired to learn how to cook foods as it wasn't necessary to my survival.\n\nI met my husband and we were married when I was 20.  It was a whirlwind relationship with us headed to the altar after only dating two months.  During those two months, I never cooked because we would stop by the local Chinese takeout shop for quick dishes to eat together.  Once we were married however, I suddenly realized that I had to prepare at least a filling supper every evening.  \n\nThat first year was filled with any type of meal that I could buy a kit for in a cardboard box.  Cheesy noodle somethings and instant flavored potatoes were regular features in our tiny, studio apartment.  We didn't have much money even though we both worked and when we were given a deer by a local hunter, we were excited to have meat in the freezer.  I quickly found out that fried deer meat got old very quickly.  \n\nAt some point in those early days, I discovered the Rachael Ray's 30 Minute Meals program on Food Network.  These were the early days of the show and I watched in awe as she would bring out foods and spices that I had never dreamed of trying out or even noticed in the store before.  I began to copy down some of the recipes and would try them out when we I got the chance to purchase the ingredients.  Slowly, I became more confident with preparing the foods and didn't need to write the recipes down and chose to just \"wing it\" when it came to replicating the foods.  My husband was a big fan of Rachael's due to our improving menus and I remember being thrilled when he bought me my first RR knife by Furi with the bright orange handle.   \n![0119181101_Film3.jpg](https://steemitimages.com/DQmUmAgHeyULFwpZpECX5YNMBdbjyMtR9Z7ntqrGciQZ3VD/0119181101_Film3.jpg)\n\nFrom Rachael Ray, I found Alton Brown and Good Eats.  His program being able to show the why's of how foods worked together and the preparation methods gave me even more confidence to recreating meals I had seen or even coming up with my own creations in the kitchen.  To this day, my three Good Eats cookbooks are some of my most informative cookbooks and ones that I refer to often.\n\nAfter having our first child, I left the workforce to focus on being a wife and mother.  This was also around the time we had faster internet installed in our home and a new world of recipes was opened up to me.  AllRecipes was a favorite site for quick supper ideas.  By this time, I could look at a recipe and know if I could change the ingredients used to fit what I had in the pantry and how the flavors would develop together.  I of course became a fan of YouTube and would go there to find recipes from time to time though I didn't have any particular channels that I preferred to watch at that time.\n\nOne evening Hubbie and I were watching an anime called Rurouni Kenshin.  During the show, the characters would frequent an eatery featuring a dish called beef hot pot.  My husband mentioned that he would like to try that someday and I set out the next day to figure out how to prepare this Japanese dish to surprise him.  This is when I found the channel Ochikeron or CreateEatHappy.  She showed how to make a dish called Beef Sukiyaki.  I watched in awe as she took a simple approach to making a delicious looking meal in one pot.  I went to our local grocery store and bought the closest ingredients I could find which was a little difficult in the rural Appalachian Mountains.  I came home and watched the video as I prepared the dish step by step.  When it came time to try the dish with my husband, he was extremely happy and impressed that I was able to make such a dish in our home kitchen.\n![IMG_20170210_160618.jpg](https://steemitimages.com/DQmU667dPZEtHYt9gyv6wrK6VkvAMviNJKrMgWpcNjxxkAK/IMG_20170210_160618.jpg)\n\nThis bit of success was all I needed to push me on to furthering my cooking experience.  I subscribed to Ochikeron and from there began watching Cooking with Dog for Japanese recipes.  Later on, I was looking for a Korean recipe I had heard about and found Maangchi's YouTube channel.  Maanchi was so full of life and excitement for the foods she prepared, I couldn't wait to recreate what I saw her prepare in her kitchen.  I became well-versed in Asian ingredients and found a restaurant supply store in a nearby town that also happened to have a small Asian grocery section contained within.  \n![IMG_20170203_174702.jpg](https://steemitimages.com/DQmQzeaToeuPL6Mi1LReF2nZ74RA5h8Xtnege4Gjg3nMenF/IMG_20170203_174702.jpg)\n\nToday I proudly have cookbooks from Ochikeron and Maangchi sitting on the shelf next to my Alton Brown and Rachael Ray volumes.  For me it is a kind of display of where my cooking started and where it is today.  I prefer cooking and eating Asian foods but my kids still prefer the classic, American meals I make.  I try to keep a good combination of meals that we have come to love and a few new surprises mixed in to the weekly menu as inspiration strikes.  I think I have come a long way from the cardboard meal in a box of my early wedded years to today Asian-hillbilly fusion cuisine that family and guests have come to expect when they visit our home.  ![IMG_20170905_124414.jpg](https://steemitimages.com/DQmZf2T4ZPufSdFi285L6ZSFMj3ueGwomWhNRvygUEv4Qfr/IMG_20170905_124414.jpg)![IMG_20170906_204906.jpg](https://steemitimages.com/DQmPuShJzVs5Lu4CHTJKNqaGhdcrTncaZJibFKY5W5B6NW9/IMG_20170906_204906.jpg)",
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      "body": "I love Asian food.  Japanese, Chinese, Korean, Thai, it doesn't matter.  Something about the flavors and even the experience of cooking these foods appeals to me on many different levels.  \n\nGrowing up, my mom cooked basic, rural American foods.  There was a lot of ground beef, soup beans, and other common type foods presented every night for supper.  Now, I appreciate that she always went out of her way to cook hot meals for us every evening after working a full day and am always glad to visit her home on Sunday afternoons when our family gets together for a lunch to catch up on things over one of her home-cooked meals.  Her spice cabinet was always minimal with salt, pepper, Italian seasoning, and maybe paprika if she was feeling spicy.  \n\nI didn't cook much growing up.  My cooking experience went as far as heating up a can of vegetable beef soup and then hot pockets in the microwave after I turned 16 and got my first job in a grocery store.  Being able to afford my own foods meant that I had all the great offerings a grocery store could offer a teen in the late 1990's.  I never aspired to learn how to cook foods as it wasn't necessary to my survival.\n\nI met my husband and we were married when I was 20.  It was a whirlwind relationship with us headed to the altar after only dating two months.  During those two months, I never cooked because we would stop by the local Chinese takeout shop for quick dishes to eat together.  Once we were married however, I suddenly realized that I had to prepare at least a filling supper every evening.  \n\nThat first year was filled with any type of meal that I could buy a kit for in a cardboard box.  Cheesy noodle somethings and instant flavored potatoes were regular features in our tiny, studio apartment.  We didn't have much money even though we both worked and when we were given a deer by a local hunter, we were excited to have meat in the freezer.  I quickly found out that fried deer meat got old very quickly.  \n\nAt some point in those early days, I discovered the Rachael Ray's 30 Minute Meals program on Food Network.  These were the early days of the show and I watched in awe as she would bring out foods and spices that I had never dreamed of trying out or even noticed in the store before.  I began to copy down some of the recipes and would try them out when we I got the chance to purchase the ingredients.  Slowly, I became more confident with preparing the foods and didn't need to write the recipes down and chose to just \"wing it\" when it came to replicating the foods.  My husband was a big fan of Rachael's due to our improving menus and I remember being thrilled when he bought me my first RR knife by Furi with the bright orange handle.   \n![0119181101_Film3.jpg](https://steemitimages.com/DQmUmAgHeyULFwpZpECX5YNMBdbjyMtR9Z7ntqrGciQZ3VD/0119181101_Film3.jpg)\n\nFrom Rachael Ray, I found Alton Brown and Good Eats.  His program being able to show the why's of how foods worked together and the preparation methods gave me even more confidence to recreating meals I had seen or even coming up with my own creations in the kitchen.  To this day, my three Good Eats cookbooks are some of my most informative cookbooks and ones that I refer to often.\n\nAfter having our first child, I left the workforce to focus on being a wife and mother.  This was also around the time we had faster internet installed in our home and a new world of recipes was opened up to me.  AllRecipes was a favorite site for quick supper ideas.  By this time, I could look at a recipe and know if I could change the ingredients used to fit what I had in the pantry and how the flavors would develop together.  I of course became a fan of YouTube and would go there to find recipes from time to time though I didn't have any particular channels that I preferred to watch at that time.\n\nOne evening Hubbie and I were watching an anime called Rurouni Kenshin.  During the show, the characters would frequent an eatery featuring a dish called beef hot pot.  My husband mentioned that he would like to try that someday and I set out the next day to figure out how to prepare this Japanese dish to surprise him.  This is when I found the channel Ochikeron or CreateEatHappy.  She showed how to make a dish called Beef Sukiyaki.  I watched in awe as she took a simple approach to making a delicious looking meal in one pot.  I went to our local grocery store and bought the closest ingredients I could find which was a little difficult in the rural Appalachian Mountains.  I came home and watched the video as I prepared the dish step by step.  When it came time to try the dish with my husband, he was extremely happy and impressed that I was able to make such a dish in our home kitchen.\n![IMG_20170210_160618.jpg](https://steemitimages.com/DQmU667dPZEtHYt9gyv6wrK6VkvAMviNJKrMgWpcNjxxkAK/IMG_20170210_160618.jpg)\n\nThis bit of success was all I needed to push me on to furthering my cooking experience.  I subscribed to Ochikeron and from there began watching Cooking with Dog for Japanese recipes.  Later on, I was looking for a Korean recipe I had heard about and found Maangchi's YouTube channel.  Maanchi was so full of life and excitement for the foods she prepared, I couldn't wait to recreate what I saw her prepare in her kitchen.  I became well-versed in Asian ingredients and found a restaurant supply store in a nearby town that also happened to have a small Asian grocery section contained within.  \n![IMG_20170203_174702.jpg](https://steemitimages.com/DQmQzeaToeuPL6Mi1LReF2nZ74RA5h8Xtnege4Gjg3nMenF/IMG_20170203_174702.jpg)\n\nToday I proudly have cookbooks from Ochikeron and Maangchi sitting on the shelf next to my Alton Brown and Rachael Ray volumes.  For me it is a kind of display of where my cooking started and where it is today.  I prefer cooking and eating Asian foods but my kids still prefer the classic, American meals I make.  I try to keep a good combination of meals that we have come to love and a few new surprises mixed in to the weekly menu as inspiration strikes.  I think I have come a long way from the cardboard meal in a box of my early wedded years to today Asian-hillbilly fusion cuisine that family and guests have come to expect when they visit our home.  ![IMG_20170905_124414.jpg](https://steemitimages.com/DQmZf2T4ZPufSdFi285L6ZSFMj3ueGwomWhNRvygUEv4Qfr/IMG_20170905_124414.jpg)![IMG_20170906_204906.jpg](https://steemitimages.com/DQmPuShJzVs5Lu4CHTJKNqaGhdcrTncaZJibFKY5W5B6NW9/IMG_20170906_204906.jpg)",
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