Last week Jeff and I went to Greensboro and stocked up on goodies from the Asian market. We can get lost for hours in that store! Needless to say, since then we have been eating lots of Asian inspired dishes. A tasty and quick meal to throw together is Spicy Pan-Fried Noodles. You'll find the recipe here. It's very adaptable for vegans and those who can't eat gluten. Jeff grilled up some chicken wings with Korean bulgogi sauce and it was a delicious combination.
Jeff and I love chicken wings and we are always amazed at how much more they cost than boneless chicken breast. I remember some years back, that wings were cheap eats. The other day I was listening to Market Place on NPR, while working in the studio. Our favorite guy, Kai Ryssdal, was interviewing a chicken producer in the midwest. The chicken guy said that we are coming into "wing" season and the price will rise... and what is "wing" season? The season starts with the Super Bowl and continues through March Madness.
Yes folks, sports drives up the cost of your wings.
Meantime, back in the studio I have managed to make a few bowls this week. I squeezed these in in between tackling the year end, much dreaded, paperwork. I am trying to figure out a new routine in the studio to balance out pig assembly and creating other work. The good news is that we have landed a new piggy bank wholesale account. The first order is not overwhelming and we have already started on it. There is the possibility of needing to complete 300 +/- by late spring. The good news is that glazing will be easy. They are all going to be the same. No figuring out how many of this color or that. Finding a balance between the pig production and making other pots will be the tricky part.
I am already hatching that plan in my head.
Hey, who knows... with all these pigs flying out of the studio, we just might be able to eat more wings.
Don't know why Monsanto or Conagra hasn't come up with a 4 winged chicken yet. 300 pigs? I know Jeff could throw them in a weekend but that's 1200 feet, and 600 each ears and eyeballs !
ReplyDeleteWe recently switched to organic chicken. I can't believe how expensive it is. I usually roast a whole chicken and use it for 2-3 meals.
ReplyDeleteCongrats on your piggy wholesale order.
:) Cindy
Cindy, we prefer to cook a whole chicken or cut up chicken parts. It has more flavor than boneless breasts.... and you can do so much with the leftovers.
DeleteThose noodles sound good! I've yet to make it to the Asian market. Congrat's on the pig account!
ReplyDeleteyippee for lots of piggy's, I like the drummettes, which are part of the wing and they are even more expensive than the wings, what is the round bottle on the table and what glaze is that, is it a teadust? it's wonderful, I love all the condiments of Asian food, so much variety and so tasty, I'll have to check out your recipe. I recently got some of those same Asian noodles but they were dark brown.
ReplyDeleteLinda, the vase is by Daniel Johnston. It's wood fired salt glazed, with some nice slip and glaze drips. It's a real beauty. It was Jeff's Christmas present from me a couple of years ago.
DeleteSoba noodles are darker... but I think those may have buckwheat, which I don't think you can eat. There are so many different types. If I had to give up gluten I could easily switch to rice noodles for pasta dishes. Bread might be an issue for me though!
thanks, it is a beauty, that pizza dough I get seems to satisfy my urge for bread occasionally and I just found out about a local grist mill here that carries an abundance of gluten free products i will be checking them out soon
DeleteReally pleased to read that you have a wholesale order for the piggies. Glad that Linda asked about the lovely vase, I was admiring it too and had been wondering if it was a vase or a pitcher!
ReplyDeleteAh, chicken... expensive here too. Most things seem to be these days, and it is a bit frightening to see apples at NZ $5.45 a kilogramme, and apricots at nearly $10 a kilo in the middle of summer. Eeek!
Congratulations on the order, that's fantastic.
ReplyDeleteI look forward to checking that recipe! I was wholesaling piggies that inspired me to almost hate piggy banks, and to only sell them myself, actually...but I would rather walk dogs than make multiples, as you know :)
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