I’m finally back with a post, yay! I have finished all my testing and dr/hospital appts until mid August. Hooray. My lip is healing nicely, and it looks like, as of now, I do not have sjogren’s syndrome (thank God). But since I’m borderline on the test results for sjogren’s, I have to go see the rheumatologist every 6 months for blood work to make sure I don’t develop it. I’m keeping my fingers crossed. There’s another autoimmune disease to check off on the list. I wonder what they’ll test for next.
After all of the tests and appointments, I’m slowly easing my way back into the kitchen, starting with simple, all-in-one meals. I have a whole list of delicious-sounding recipes that I want to make; hopefully I can get them knocked out soon.
This recipe originally comes from a Cook’s Illustrated cookbook from a recipe for pork lo mein. Mr. Surly and I love veggie lo mein noodles, but the local Chinese take out lo mein makes us both horribly sick. So for the past year I have been trying in vain to find a decent recipe for lo mein noodles. Some recipes call for oyster sauce or fish sauce. I don’t know why, but just the sound of those sauces grosses me out. Perhaps it’s because I’m not a big fan of sea food that tastes fishy. Yuk. It goes back to my childhood and a mini shark fish named Sharky, that my dad loved and us kids hated, who came back from the dead . *shiver* But that’s another story, perhaps for another day.