Flaming in the kitchen

Last night was stir-fry night at Chez Slinker, although dinner wound up being more simmered than stir-fried on account of Kelly getting 3 cavities filled that afternoon and requesting that dinner not be too crunchy. Having neglected to pick up any bottled stir-fry sauce, I attempted to make my own. I say "attempted" because while I did manage to combine ingredients* with water and produce an oily mixture with which to coat the vegetables, it is clear that I don't quite know what I'm doing with regards to sauce. My tolerance for hot food is much greater than Kelly's, so I'm always careful not to overdo it. But when I err on the side of caution, I tend to wind up with something that's just kind of blah. Also, I tend to throw in a bit of everything that's in the fridge, and I think that the ingredients cancel each other out. Next time, perhaps I'll consult a cookbook, we certainly have enough of them lying around.

We're not cooking anything interesting this week, because I've been a little burnt out after several weeks of interesting new recipes. But I've been asked to make soup for a potluck this weekend, and Kelly and I are also going to make a batch of the Daily Soup cookbook's vegetable stock so that we have it on hand when we want to try some of their soup recipes.

* soy sauce, lime juice, red wine vinegar, garlic, honey mustard, and a little ginger and cumin