Youngest Hawthorne's Bedroom And Rosie's Lunch.

Ed spent the day spraying the ceiling then scraping off the popcorn. It's a cathedral ceiling and I was getting dizzy just watching him. He's standing past the rung of the ladder where it says, "Don't stand past this rung." This was making me nervous as well, so I went to the kitchen to cook.







Here we have some chopped broccoli, carrots, celery, and onions.












And, in this corner, we have some sliced pork loins, marinating in white wine, a splash of soy sauce, crushed garlic and its joos, and crushed ginger with ginger joos.

At barely a simmer, I have vinegar, brown sugar, a bit of ketchup, some soy sauce, crushed pineapple and a bit of the pineapple joos, and some sliced scallions.

I stir fried all the veggies, letting the broccoli, carrots, and celery get a head start on the onions.











I like to add just a bit of sugar to my veggies.












Now here's a little trick I learned from watching the boys cook in the kitchen at China King. After a quick stir fry, they add a water to the wok and let the veggies steam for a bit.

I know. I know. I'm the smartest thing on the block.

I should note that you should pour the water down the side of the wok, but I'm having a hard time pouring and shooting pictures simultaneously.

Set aside the veggies.



I dusted my pork strips in some corn starch and fried them separately.

Then I added everything back to the wok.

I mixed a bit of cornstarch with some water and added it to my sweet and sour sauce then poured that over the pork and veggies.



And ... WALLAH!

This was a very nice lunch served over a bed of Jasmati rice.

And guess what. It's only 2 hours later and I'm hungry again. I must've done it right.