I have a lot of tromboncino squash and this got me thinking it would be good to make some soup. I found a nice recipe for squash soup from Alton Brown. I had roasted the squash earlier and frozen it while I was waiting for a batch of chicken broth that I didn't botch. (Note to future self: if you are going to simmer broth overnight, safer to do it in a crock pot than on the stove.)
The other nigh I had roasted another chicken, and so yesterday I made broth, and today I had broth to make the soup -- and that is just what I did. Ha!
I spent the weekend with a friend in Seattle and we had a number of culinary adventures. I brought some lovely tomatoes and peppers from home that we were drowning in. So our goal was to come up with some simple dinners that would make good use of them.
On the final night, we picked up some lovely pork at the farmers market and made a stir fry in a wok.
This worked well on all counts. Easy to prepare, quick to cook, looked and tasted great.
We made a dredged the pork in seasoned flour. And added a sauce of corn starch, soy sauce, and sesame oil.