Breakfast this morning was a bowl of mixed fruit — orange, pineapple, and banana. I weighed in at 156 pounds.
<ins datetime="2004-01-22T13:33:00-05:00">Lunch was an over four mile walk after a warm up of 10 toe-touchers, 10 squats, 5 pathetic push-ups, and 5 really pathetic sit-ups. <em>Pathetic!</em> I have nothing for lunch, but my stomach is growling. What to do? What to do?</ins>
<ins datetime="2004-01-23T12:52:00-05:00">Dinner was Lo Mien and the rest of yesterday’s fudge.</ins>
Vegetable Lo Mien
Ingredients
- ¼ cup Soy Sauce
- 3 cloves Garlic, pressed
- 1 tablespoon Ginger, ground
- ¼ teaspoon Dried Red Pepper Flakes, crushed
- 2 tablespoons Dry Sherry
- 3 cups Water, to cook noodles
- 5 ounces Noodles (Whole Wheat Spaghetti will do nicely)
- 1 teaspoon Sesame Oil
- 1 teaspoon Olive Oil plus 4 tablespoons Olive Oil
- 2 each Small Onions, chopped
- 1 Carrot, cut into match sticks
- 1 stalk Celery, cut into slices on the diagonal
- 2 cups Cabbage, shredded
- 2 tablespoons Soy Sauce
- ⅓ cup Chicken or Vegetable Broth
Directions
- In a small bowl, mix ¼ cup of soy sauce, 3 cloves of pressed garlic, 1 teaspoon of ground ginger, ¼ teaspoon crushed red pepper, and 2 tablespoons of dry sherry.
- Bring 3 cups of water to a boil. Add 5 ounces of noodles. Reduce heat. Cook noodles until done — about 3 minutes. Drain the noodles and toss with 1 teaspoon of sesame oil and 1 teaspoon of olive oil.
- Heat 4 tablespoons of olive oil in a wok on high heat. Add the onions and stir fry until caramelized — about 1½ minutes. Add the carrots, celery, and cabbage. Pour the sauce mixture over the vegetables. Cook until the cabbage has wilted. Add the noodles and 2 tablespoons of soy sauce. Stir and cook for another three minutes.
Serve hot. Makes four servings.