Back to the ToDo list

It rained off and on Tuesday until around 4:00 PM, so my short drive home at least was sunny.

I treated the cats, changed clothes, refilled the bird feeder and the suet cage and then perused the ToDo List. Now, the front grass is far to wet to cut today. But, I thought I would recheck my mower assembly operation so that I can cut it on Wednesday.

I was taking some kitchen towels out of the dryer when the phone rang. It was my daughter Melissa. We talked for a bit (her biggest news is the arrangements she has been making to get all her boys together down there for some Smoky Mountain camping this summer). Sounds great and that family always did love camping. She got another call, so we hurriedly hung up.

I went out in the garage to give the mower a final quality control check. All the bolt and attachments seem secure, so I filled it with oil and gas and then started it up. I let it run for about 5 minutes and then switched it off.

Back inside, I thought I'd give B___ a quick call to see how his weekend went. His whole family pitched in and the boat is ready to launch next week.

Then it was time to make dinner. Tonight it will be Beef Chop Suey. I took out the other beef tip steak (if you remember I got two when I make the beef and vegetable soup, but only used one). I diced that into 1/2-inch squares, seasoned it with salt and pepper and set it aside.

Then I started making some rice. I had an open box of long grain white rice, so I used the rest of that. Then I started slicing my veggies. I cut three celery stalks, thinly sliced on the bias, two medium yellow onions, sliced, one green pepper, diced and eight ounces of Cremini mushrooms, sliced. I set that aside.

Then I got my 12-inch non-stick saute pan and put in one tablespoon of canola oil and one teaspoon of sesame oil on high heat. When the oil started smoking I added the beef and quickly stir-fried it (about one minute).Then I added a tablespoon of good soy sauce. I removed the beef with a slotted spoon and covered it to keep warm.

I added the celery, onions, green peppers and mushroom, along with a cup of homemade chicken stock. I brought that to a boil, reduced the heat and cooked it for five minutes. Then I added two cups of rinsed bean sprouts, cooked it three minutes more and finally returned the meat and stirred it back in to reheat.

I plated the rice and then topped it with the Chop Suey (see photos). I added a few more splashes of soy sauces and wandered in to see what was on TV.

The Beef Chop Suey was excellent, although I think the next time I make it, I'll add a little cornstarch mixed in cold water. I would have liked the gravy to be a bit thicker than it was. I went to bed at 11:00 PM.