originally from martha stewart, but we made a few modifications. thank you anna for the zucchini!
serves 4 • total time: 40 minutes
- 1 1/2 lbs. chicken breast halves, cut crosswise into 1/4-inch slices
- 2 T. cornstarch
- salt and pepper
- 4 tsp. vegetable oil
- 1 onion, halved and cut into 1/4-inch slices
- 1 bell pepper, cut into 1/2-inch stripes
- 1 medium zucchini, sliced into 1/4-inch rounds
- 6 garlic cloves, minced
- 1/4 c water
- 2 T. rice vinegar
- 2 T. soy sauce
- 1/2 c. basil leaves, larger leaves torn in half
- cooked white rice, for serving (optional)
1. Pat chicken pieces dry with paper towels. In a medium bowl, toss chicken with cornstarch until coated; season generously with salt and pepper.
2. In a large nonstick skillet, heat 2 teaspoons oil over medium-high. Cook the chicken, turning once, until browned, but not completely cooked through, 2 to 3 minutes total. Transfer chicken to plate and set aside.
3. Add remaining 2 teaspoons oil, onion, bell pepper, and zucchini to the skillet; cook over medium-high heat, tossing often, until beginning to brown, 3 minutes. Add garlic; cook until fragrant, about 1 minute.
4. Add 1/4 cup water, vinegar, soy sauce, and chicken to pan; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in basil leaves. Serve immediately, over white rice, if desired.
bret took this image last night from our living room! he is amazing and has set up a system to control a telescope in delta, utah from anywhere and have everything run automatically so he can still get some sleep!
click image to see bigger
bret made these last night, and topped them with mango, banana, and sloppy strawberry deliciousness!
serves 4 • total time: 30 minutes
- 1 T. yeast
- 2 c. lukewarm milk
- 4 eggs, separated
- ½ tsp. salt
- 1 tsp. vanilla
- 1 T. sugar
- 2½ c. flour
- ½ c. melted butter
1. Dissolve yeast in milk. Beat egg yolks and vanilla; add to yeast. Add flour, salt, sugar, and butter. Mix well with a hand mixer.
2. In a separate bowl, beat egg whites until stiff and then fold into flour batter. Let rise until doubled.
3. Put a heaping ½ cup of batter into a lightly sprayed waffle iron and spread it out slightly. Bake for 3 minutes. Top with powder sugar, fruit, jam, syrup, whipped cream, etc.
…this poor blog is so neglected. i was going to post something yesterday, but i couldn’t even remember what my password was anymore.
here is my intro to digital final portfolio. i’m not sure how i feel about it, but i do think it turned out much better than i thought it would a week ago 
apparently i’m not good at balancing 100 million things. that’s why i haven’t posted anything here for awhile.
so here’s what i’ve been up to:
- school. i’m back in provo, and it’s great. except today it was really cold
- my apartment is a little ghetto, but i like some parts of it. like the large-ish living room.
- i’ve been doing a really good job with cooking. normally all i eat is pbj and ramen, but this year i’ve actually made meals. multiple times per week even. crazy, huh?
- i’m taking a black and white film class where we use really huge cameras that i fail at using. it’s really confusing and technical. hopefully once i start using the cameras more i’ll get the hang of it.
- the other photo class i’m taking is intro to digital. we had our first real assignment yesterday. (see image 1)
- it’s autumn. bret and i went somewhere into the mountainous area of provo last weekend and took pictures. it was glorious. (see images 2, 3, & 4)
- i went fishing, and i gutted a fish. true story. (see images 4 & 5)
the rest are still undeveloped, as mentioned below.
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