Well we weren’t lucky enough for the storm to shift this time. Nothing historic but we got what they said we would. Fortunately it was the dry fluffy stuff so it’s not hard to shift. It was the bitter cold this morning that was a bit much. It was -8F/-22C.
You get warm shovelling! There was an article last week that suggested exercises to do while shovelling. I’m guessing the author has never shovelled in their life. Never mind they suggest people over 60 be careful because it increases your chance of heart attacks. Simple shovelling raises the heart rate and it’s hard work! I’m not doing deep knee bends and lunges while I shift the stuff. I mean, really.
Here is our front garden after a week of snow.
In one of the cooking competitions some one mentioned a maple miso glaze which intrigued me. The problem with these competitions they throw out ideas but don’t tell you what they do so with just the inspiration I thought it would be fun to try with a stir fry and roasted chicken.
In a dish mix about 2 tablespoons of maple syrup with miso. I used about 4 tablespoons of miso but it was incorporated about a tablespoon at a time. Add a teaspoon or two of amino acids and a couple of tablespoons of peanut oil.
Add a handful of chopped scallion and 3-4 cloves of garlic finely chopped.
Stir well. Marinate the chicken for at least an hour.
Roast the chicken in an oven at 350F/175C until done or mostly done. When the chicken is on the bone it might not be cooked all they way through once the glazed skin is done. That’s ok because the chicken will be stir fried.
Heat up a couple of tablespoons of peanut oil in a wok. Add the chicken first to cook through.
Serve with rice noodles and chopped peanuts.
This is a mild stir fry but full of flavour. And perfect for bunking down during a storm. 🙂