roasted potatoes, corn, zuchini, green beans

roasted potato slices

3 med size yukon gold potatoes sliced 1/3" to 1/2" thick. sprinkled with salt, cayenne pepper, little bit of garlic powder, and some rosemary. rubbed with olive oil. preheated oven to 425 F then broiled for 20-30 mins.

braised zuchini

1/3 cup stock, 2 tbls butter, 1 lb sliced zuchini sliced 1/4-1/3". med heat covered cooking for 4-5 mins.

irradiated corn

husked fresh corn. broke in two with fists of might and power. wrapped each half seperately in a layer or two of plastic wrap. nuke for 1 min. flip the sides so that the sides facing the center are now facing out. nuke for another min or two.

stir fried green beans

1 tsp oil in wok or large nonstick pan. a large ainsley-sized handful of green beans trimmed and halved. not so much that it is too much and impedes with cooking. or just make two batches. 1 clove garlic minced. minced ginger or some chili paste. a small splash of soy or oyster sauce. sitr. fry. if using rice wine in recipe, or if just using water and want to make a sauce, use a pinch of tapioca flour to every 2 tbls liquid in bottom of pan to make a thick glaze-type of sauce. make sure the beans are up the sides or out before that part. stir like mad to keep from clumping.

i'm taking care of Joli. she's my wok. while other people have pets, i have pots and pans. well, not really, just Joli. determined not to get another nonstick disaster, i invested in carbon steel. and so i spent the whole evening cleaning and seasoning it. she's got a beautiful patina forming around the edges, but the bottom is burned.. so sad. listen well--season your pans with animal fat, not polyunsaturated oils. poor joli. i must scrub and start over. oh man, i'm boring.