Tasty Tuesday

After a wonderful weekend at the beach (post and pictures coming later), I was craving some homemade food. I gave Tom a bunch of suggestions, and he chose beef and bok choy. Starting with the recipe for Spicy Beef with Shrimp and Bok Choy, I changed a few things: replace shrimps with sliced carrots, added some chopped garlic and soy sauce, and skipped the red pepper. 

I went to the store after lab to pick up ingredients - maybe I was tired, in a hurry, or still in vacation mode, I made several mistakes: picked the wrong kind of English muffins, read the wrong weight on a package of brats (the store had a sale on a specific product, and realized the mistake as I was checking out), nearly forgot the beer, and picked up rice wine vinegar instead of rice wine. Since the recipe called for the 1/4 cup of rice wine, I diluted the rice wine vinegar with water (1:1). Overall, it still turned out very yummy! Out of 45 minutes of prepping and cooking, I have beef, carrots, and bok choy pasta for a couple of meals; beef, carrots, and bok choy served on lettuce for salads for a few more meals; and blank slate pasta for something else this week. Happiness!