After proofreading dozens of pages and writing a dozen more at the Awesome Job That Pays The Bills And Tickles My Brain, I am all out of words.  But let me squeeze out just a handful more to tell you about this:

Thai stir-fry with peppers + cabbage

  • 2 red and 2 yellow bell peppers
  • 1 hot pepper (optional)
  • 1 medium onion
  • 1 can coconut milk
  • 1 tablespoon Thai curry seasoning
  • 1/2 medium cabbage …or at least I think I used cabbage?

  1. In a wok, stir-fry all vegetables on high heat for 2-3 minutes.
  2. Add curry powder and coconut milk.
  3. Let it all simmer on low for 5-7 minutes.

Best enjoyed over rice, on the night of the first snow.



Surely I’m violating my slippery commitment to locavorism by continuing my love affair with these wrinkled yard-long pods, since I’m pretty certain they are not Chicagoans.  But, between their mysterious good looks and their lovely name–vigna unguiculata! —how am I to resist?


  • ~1lb long beans, cut into 1-inch pieces
  • 1 onion
  • 2-3 cloves of garlic
  • 3 bell peppers (in my case: 1 red, 1 yellow, 1 orange)
  • soy sauce
  • fish sauce (what, this gives you the willies?  skip it, then)
  • 5-6 scallions
  1. Steam the beans for ~5 minutes.  (I know what you’re thinking and yes, I did try this once without steaming them first.  A touch on the stringy side!)
  2. Saute the onion, peppers, and garlic for 2-3 minutes.  Add a splash of soy sauce and a splash of fish sauce.  Keep sautéing for another couple of minutes.
  3. Add the beans and toss it all together.  Stir and toss and stir and toss for another minute or so.
  4. Don’t forget the scallions on top.

And won’t your coworkers be jealous when you pull out such handsome leftovers at lunch the next day?