Prescription Postponement

 

A mature and an immature bald eagle.   I'm going to guess, mom & kid, but I don't know my bald eagles very well.

As I mentioned in my blog from yesterday, we delayed our departure for a day in the hope that the local Safeway Pharmacy would get my prescription delivered.   And they did!   I got a call from the Pharmacist, Norma, who said they had just received it.   I can't say enough kind things about Norma; she was super helpful and very courteous to me.

It rained on & off for most of the day.  That meant inside chores.

There is always work to be done aboard.

Then we spent the afternoon reading on the fly bridge and listening to the soft white noise of the rain.



I was voluntold that I was chef for the day.   Cool.  That usually means something Chinese.  

Here, I'm preparing tonight's sumptuous repast by chopping green beans, red peppers, red onions, scallions, shallots, ginger, tons of garlic, and chicken thighs.  We have a vampire & werewolf-free boat due to our large consumption of garlic.  I feel so much safer...

Marinate the chicken with light soy, corn-starch, sesame oil, white pepper, & Chinese 5-spice.

Out to the aft deck with my Nuwave Mosaic Induction Wok.  Thanks to Rick for turning me on to this.   It's very nice!    It allows me to take it outside and not stink-up the house/boat when cooking.

Wok the ginger first, then shallots, garlic, onions, & shallots.  Add in the peppers and green beans, wok until the peppers start to blister.  Flick to mix.

Set aside, wok the chicken in a smoking-hot wok until it just starts to crisp.
This is me, flicking...

Then throw in the veggies on medium heat.   Add the dark soy, oyster sauce, flick the wok to mix.   Add in some mirin/rice wine around the edges, flick.  Add chicken stock, if you need to have more sauce.

Serve.

And it went well with a Long Cellars 2020 Jamanka, which is a Cab Franc led blend.

I borrowed/adapted this recipe from the London School of Wok.   I really like their YouTube channel.   This is how I learned to cook Chinese food during the Covid pandemic.

A link to the recipe, below.



Tomorrow, we are off to Meyers Chuck at 1100 (11:00am).

No sunset pictures tonight either.   Just food.


Comments

  1. CherylJune 6, 2026 at 8:23 PM

    Nice job! Love that induction burner, you’ll have to share your thoughts on its use when we see you. I love cooking anything Asian, could eat every day (besides there’s no cheese in it!) One of my favorite chefs Jet Tila has a few amazing cookbooks and try his Mongolian Beef recipe on YouTube, it never fails to satisfy.

    ReplyDelete
    Replies
    1. PeterJune 6, 2026 at 9:35 PM

      Oooh, I’ll have to look him up. I love Mongolian Beef. You are the master chef, I’m just a wannabe.

      Delete
  2. AnonymousJune 10, 2026 at 8:44 PM

    Delicious! 😋

    -CM

    ReplyDelete
  3. PeterJune 10, 2026 at 11:20 PM

    I’ll be trying to make that in the next week or so. I hope I can cook it as well as he does!

    ReplyDelete

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