|Pearl emphasizes that the Napa cabbage must be cut lengthwise, not across, as I was set to do.|
|Susan and Margie: Great smiles.|
Pearl is a good enough cook to have once had a TV show. I cook pretty well and Susan is a superb photographer. So it worked out. We invited my Margie to come along and enjoy what we cooked.
Pearlie supplied a list of ingredients for Chicken/Nappa (or Chinese) cabbage, a flavored broccoli dish and fried rice (veggies and ham). She asked for ginger, fresh garlic, sesame oil, oyster sauce, the veggies and chicken.
|Slicing the ginger.|
I learned that cutting veggies is not quite as simple and straightforward as I thought: cut the cabbage long, the ginger across and the garlic both chopped and lengthwise. Cut the chicken breast small. Most important, buy broccoli with complete stems (which I didn't know until we were ready to cook, so we had to deal with broccoli crowns).
I cook the way I do everything else: all at once. Pearlie is organized. She made me organize, do things in proper sequence, not get ahead of myself. It was a difficult lesson.
All the while, Susan was swirling around us, taking photos to preserve the moment.
As you can see, the dinner turned out wonderfully and I simply loved the subtle mix of spices, herbs and freshness of the veggies and chicken. What a great birthday share it was.
|Susan loved photographing my kitchen stuff.|
|More kitchen goodies: black and white and color.|
|Sargeant Pearlie instructing the recruit.|
|Here I'm doing my famous chicken toss to impress Pearl.|
|Love Susan's shot of Margie.|
|No, Pearl, "bon apatite" is neither Mandarin, nor Cantonese.|
|The girls at dinner. (I shot this; no need to blame Susan.)|
|Dinner, Pearl's way.|