Another reason for my absence is that my father is getting surgery and I flew to Detroit yesterday to help take care of him. I’ve spent the last week or so preparing for what will be over a month in my parents’ house. I’ll write more about all that later.
For now, I’m just a bit overwhelmed by being back in suburbia. I went to a Walmart today and was bowled over by the sheer size and amazed that it sold every possible thing in the world AND had a Subway restaurant and a bank inside of it.
Meanwhile, my boyfriend just got back from a business trip to Seattle and was taunting me with photos of the amazing seafood he was enjoying there. I found that to be just cruel. I told him he might as well have just shown me a sex tape of him and a blond model. The only restaurant meal I’ve had since I got here was lunch at Benihana on the way back from the airport. (RIP Rocky Aoki, by the way).
That isn’t to say I haven’t had good food. My mother is, as many of you know, an excellent cook and I will blog more about things we make together later. For now, I will leave you with an oldie but goodie from my mother’s arsenal and since I don’t have accompanying photos, I’ll share those from my boyfriend’s dalliance in the seafood wonderland known as the Pacific Northwest.
For something not nearly as glamorous, but a hearty homemade meal…
Soy Braised Chicken Thighs
Fill a medium pot with:
1 lb chicken thighs
2 cups soy sauce
1/2 cup water
2 cloves minced garlic
2 scallions with outer layers trimmed and sliced in thirds
4 slices fresh ginger
1/2 tsp brown sugar
a splash of wine (Any kind works. My mother uses something called Shao Xing, which is a Chinese rice wine, but I usually use a pinot noir or whatever I have leftover from an unfinished bottle. My boyfriend finds it strange, but I always seem to have re-corked white wine in the fridge and red wine in my kitchen cabinet for cooking purposes. It always seems a shame to toss and while it’s not really drinkable, it comes in handy for recipes that call for a small amount of wine.)
Cover pot and let chicken marinate for at least half an hour. Bring to a boil, lower heat and simmer until chicken is done (about 25 min.)
In a separate small pot, hard boil a few eggs. Peel the shells and add the eggs to the pot of chicken and simmer. The longer you let them simmer, the tastier the eggs will be because they’ll have had time to absorb the delicious sauce. The whites will turn a nice tan shade of brown.
Serve over white rice.