Chinese StirFry, Glazed carrots, Savory Toast

Chris and I have been so on-the-go and lazy about meals lately that we've just been making it up. Tonight I wanted a sit-down-set-the-table-have-a-drink-with-dinner full on meal.
So Chris had a stuffed chicken cordon bleu from the freezer.
I had quickie stir-fry, with not as many vegetables as I would have liked. Broccoli, Squash, Mushrooms, Peas, and my beloved Wheat Germ. Cooked with StirFry sauce which is basically garlic and ginger, soy sauce, and a tablespoon of orange honey glaze. Then I put a pile of it on a tortilla. Ive been crazing soft warm mini-tortillas. Theyre so convenient.




Glazed Carrots are easy and comforting in cold weather. Baby carrots in a pot with a little water (very little), and good pat of margarine, brown sugar, sprinkle of nutmeg, cinnamon and ginger and cook until the carrots are slightly soft. Done.


Chris likes`em!


Awww, ain't he handsome.

I made made some freezer bread the other day, just the kind you buy in the freezer section and set out to thaw and rise and pop in the oven, and sliced it semi-thick and brushed it with butter spray (not real butter) and seasoned it with Savory seasoning (thyme, rosemary, sage and such), and stuck it under the broiler. It was a great meal.

I really should have taken a picture of the whole table. It was a lovely set up. I also had a Woodchuck Draft Cider (on of my many favorite cider beers I like to drink in Fall. I'll have a fall drink post eventually).

Then Chris made me dessert.
His name is Sir Strawbapple Esquire III