Lou Greenhaw: We're not your typical family
By LOU GREENHAW
Contributing writer
I sometimes worry that my sons were never raised in a normal home. Neither of their parents had 9 to 5 jobs five days a week. Plus I wonder if other things we do are not typical of the average home.
For example, this morning, which is Friday — the day I have to have my column turned in — I got up when the alarm sounded at 5. I stripped the bed and put the sheets in the washer. Steve was already up. He couldn't sleep so he got up at four something to study his Sunday school lesson.
By six, I was dressed and ready for work. I had the sheets in the dryer and the towels in the washer. Then I began making Chinese food. I had all the chopping done Thursday night so I was ready to stir-fry.
I have three electric woks, thanks to garage sales, and I began with the cashew chicken. When I had it to the simmer stage, I started the broccoli beef. Meanwhile, Steve fried the bacon in the third wok for the fried rice.
As I finished up the Chinese food and loaded it into my car, Steve started the waffles and eggs for the four wrestlers who stopped by for breakfast. Friday was the first day of the Halstead Tournament, so the wrestlers had to weigh in by 6:45 in the morning and would have to weigh again that night because it was a two-day tournament. So they needed a low fat but high carbohydrate breakfast. By 7 a.m., I was on my way to work.
The reason for the Chinese cooking was for an employee's birthday lunch. She likes Chinese, and we couldn't figure a way to get carry- out Chinese that would stay hot until everyone could take turns eating. I think next time, we will figure out a way or let some just eat it cold!
As I was stir frying the peppers and peas, I just wondered how many other households in Hillsboro were doing the same thing! My kids don't even ask questions anymore when they see such activity before dawn in our kitchen. We aren't even surprised when Carson announces that he has asked friends over for breakfast. What kind of freaks are we?
Anyway, some of my Chinese recipes come from the Chinese cooking class I took when we lived in the Kansas City area. The father of one of my classmates asked her why she had to go to class to learn to half cook vegetables!
My husband usually makes the fried rice in our family. It is easy and a great way to use up leftovers. It is a good meal anytime, even at 5 a.m.!
FRIED RICE
4 slices bacon
1/2 cup chopped green onions, especially green part
2 cups cooked white rice
1/4 cup soy sauce
2 eggs
Fry bacon in skillet or wok. Remove and crumble. Remove most of grease and discard. Add onions and stir to coat with oil. Add rice and stir while heating. Stir in soy sauce and crumbled bacon. When the mixture is hot, add beaten eggs and stir until the egg is cooked. Bits of leftover meat or vegetables can be added for variety.
