For the Food on Fridays carnival, any post remotely related to food is welcome—though we love to try new dishes, your post doesn’t have to be a recipe. We’re pretty relaxed over here, and stories and photos are as welcome as menus and recipes.
When your Food on Fridays contribution is ready, just grab the broccoli button (the big one above or smaller option at the bottom) to paste at the top of your post. It ties us together visually.Then fill in the boxes of Simply Linked to join the fun!
Food on Fridays with Ann
For dinner Wednesday night, I boiled water for spaghetti, reheated sauce, steamed broccoli, and cooked corn, all at the same time. I wanted to saute vegetables for pasta primavera, but every burner was already spoken for. So I ran downstairs to our basement storage shelves and retrieved this:
When my daughter came into the kitchen and saw me stirring vegetables in this giant red contraption, she exclaimed, “What in the world is that?”
“I’ve never seen it.”
“I know. And I’m an idiot, because this thing is unbelievably useful.”
My husband and I were given this wok as a wedding present 20 years ago. Early in our marriage I used to make stir-fry every other week or so, but when we moved to this house I shoved the wok onto a basement storage shelf and forgot about it. We bought Chinese take-out, instead.
But not anymore.
I’m officially reenlisting the wok for kitchen duty.
My biggest challenge will be to restrain myself from spouting corny variations on song titles and famous phrases containing the words “rock” or “walk.”
But don’t let me stop you. See what you can generate in the comments.