Did you know that merlot goes with stirfry chicken in brown sauce?

At least, I think it does. Juliana disagrees -- she prefers chardonnay. Oh well.

I think I am finally figuring out how to do yummy sauces for my stirfries. Before, I would just saute the whole thing in a wok and add some soy sauce. Now I add soy sauce, a little water and some corn starch to thicken. It picks up the oils of the garlic and ginger from the pan quite nicely. And stirfries just got easier -- Costco has prepackaged vegetables that are cut up for relish trays. Just chop the carrots a few times, add water chestnuts, onion and chicken, and you got yourself a stirfry. Yummy.

We have a local organic grocery that sells bulk organic brown basmati rice. That is a taste treat; I actually think I prefer it to white basmati -- it's a little nuttier tasting. And healthier.

Desert will be strawberries over angel food cake. Oh heaven.

S