We were in decontamination mode for two weeks. Now we're in reconstruction mode. I can hardly wait for the final painting to happened days before Christmas.
With our ceiling ripped out and pot lights dangling, the kitchen has been a less-than-inspiring place to cook. We've been feasting on canned beans, tuna and fried eggs. We've also been doing a lot of take-out shawarma.
Last night, I took back my kitchen and fired up the stovetop. I threw together a fast stir fry with my new favourite soya sauce.
This brand is free of wheat and gluten. No wonder I always felt ill after eating food made with my old brand of soya sauce. I made the connection after a friend told me that most soya sauce is made with wheat.
With a generous sprinkling of my new wheat-free condiment, along with leftover basmati rice, frozen veggies and frozen squid (my kids LOVE LOVE LOVE squid), I whipped up some fried rice.
We got most of the main food groups in one frying pan. Plus, it was a welcome break from canned pork and beans.
|Seafood Fried Rice|
Fingers crossed that Santa brings efficient elves to get my kitchen back on track before Christmas.