It’s Saturday evening and I’d by lying if I told you that I am not freakin’ exhausted.
Beloved had to go out of town for business today, which is irritating and a bit depressing for both of us, but it’s summer and we both knew business travel season was here. He’s a sweetheart, though, and took me out to breakfast this morning. And, since we didn’t have to leave for the airport until noon, he came outside with me afterwards and helped me weed the vegetable gardens, because it is Memorial Day weekend and officially safe to plant.
At noon I drove him to Cleveland, which is nearly an hour away, so he can fly to Cincinnati, then Minneapolis, then Fargo and then drive 3 hours to some tiny town in North Dakota (I imagine he’s pretty damn tired too). When I got back, Darling Daughter and I went to the local nursery and got starter plants for the vegetable garden and two lovely hanging baskets for the front porch.
Then we began planting – tomatoes, red cabbage, green cabbage, zucchini, yellow squash, bell peppers, strawberries, banana peppers, jalapeños, leaf lettuce, romaine lettuce, pineapple sage, sweet basil, Thai basil, rosemary, French tarragon, oregano and cilantro. We got it ALL planted, fertilized, watered and fenced off from what Darling Daughter calls the “Evil Fluffy Bunnies.”
After scrubbing my hands and bemoaning the ruination of my manicure, I stumbled into the kitchen to cook dinner only to realize that there was nothing defrosted and there were not enough eggs to do “breakfast for dinner” so I got in the car and went to the grocery store to pick something up to cook. Once I was there, I decided I may as well do the damn grocery shopping for the week, which I did.
I came home, put up the groceries and realized that I got so caught up in grocery shopping I forgot to pick something up specifically for dinner tonight. Tired beyond belief and completely pissed at myself, I threw two chicken breasts in the oven to cook (they had a sale on those individually frozen chicken breasts at the store) and began hunting in the fridge and pantry for something to do with it. What I came up with was quick, easy, cheap and so tasty even The Young One ate it.
Almost Instant “Lo Mein”
2 tablespoons vegetable oil
2 cups cooked chicken breast, cubed
1 – 16 oz. package frozen stir-fry vegetables (mine was broccoli, carrots and water chestnuts)
6 oz. spaghetti, cooked and drained
1/2 cup Asian sweet chili sauce
1/2 to 1 teaspoon red pepper flakes (optional)
Heat the oil in a large skillet over medium high heat. Quickly stir-fry the chicken and frozen vegetables until the vegetables are almost completely heated through, 6 or 7 minutes. Add the cooked and drained spaghetti, chili sauce and red pepper flakes, if desired. Continue stir-frying until everything is completely heated through, another 2 – 3 minutes.