During my pause (I can't think how else to describe the last two years) as well as stopping blogging I stopped cooking. I don't mean we didn't eat but to be honest it just wasn't proper cooking more shoving things in the oven or in a pan. So I have sorted out my cookbook collection, been given a few new ones and am back to cooking - proper cooking with recipes and ingredients.
Last night was Stir-fried Vietnamese lemon grass chicken from Bill Granger's "Bill's Everyday Asian" page 119. It was delicious. Spicy and fragrant and complemented by a bowl of steamed rice. My only note (I do write notes into my cook books) was that Bill cut his chicken into chunks but when I do it again I will do smaller pieces to stirfry quicker.
