This weekend was a blast. We had tons of family time chilaxing. Sam and I had another date night (wow, we’re spoiled!), and we scurried about town running errands.

Saw some friends, had some playdates.

Snuggled…

…and played dress up.

And, mostly, we ate.
After a trip to the notoriously insane H Mart, our fridge has become stocked with Asian
delicacies, such as 500 tiny spicy peppers, ginger, curry leaves, seaweed pasta, and noodles and oils galore. We pulled out our wok and whipped up a yummy (if I do say so myself) vege 5 spice stir-fry. Added extra hot peppers to the mix, and I definitely think it helped clear out the last of our snot gunk. It was super good, and felt like a nice, light change of pace from our holiday binge eating.
Note: the drink in the background is Sam’s wonderful G&T, featuring a superb Fever-Tree tonic water. It makes all the difference in the world, in my opinion!
 Asian 5-Spice StirFry

1 onion
4 cloves garlic
1/2 cup snow peas
1 cup cabbage
1 cup broccoli
1/2 cup carrot
brick of tofu
1 tablespoon ginger root
rice noodles
1 tablespoon sesame oil
2 tablespoons soy sauce
1/2 tablespoon hot chili oil
2 teaspoons five spice powder
1/2 cup broth
red pepper flakes
green onions for dressing
1. boil water and cook rice noodles. Drain and set aside
2. stir together soy sauce, sesame oil, chili oil, and five spice powder.
3. Get wok hot, add in oil, and put in onion. Cook and stir for 3 minutes. Add in garlic. Cook for 1 more minute. Add rest of veges, broth, and dressing. Let cook until vegetables soften, about 5 minutes, stirring.
4. Add in chunks of tofu and carefully stir, covering chunks with simmering sauce.
5. Add in noodles, scallions, and red pepper flakes. Toss in a bowl, grab some chopsticks, and enjoy
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