5.16.03

i was born without the stir-fry gene. the veggies are always over-cooked before the chicken gets done, the sauces lack some basic quality. the problem might be blamed on a lack of proper tools (no wok, no gas range), or my unfortunate optimism w/r/t substitutions, but i suspect even in the best-equipped kitchen i’d still fail. encouraged by our recent successes with Pad Thai, tonight’s adventure in cooking was Thai Curry Chicken with Basil. “Everyone will love this dish!” promised the recipe included in the box of rice noodles. i checked the instructions carefully, but the word stir-fry was completely absent. saut&eacute appeared a number of times, but hey, i can cook italian food, i can saut&eacute. having just eaten the over-cooked veggies bathed in coconut milk that was the fruit of two hours’ labor, i suspect that the words stir-fry just got lost in the thai-to-english translation. unfortunately, i’m also not good with proportions, so there are vast quantities of the stuff left. maybe if we drink enough tonight i can convince andy to eat some of it as a midnight snack.