First off, can I just say THANK YOU for all the awesome phone advice?  I feel totally prepared now to do one final stop at both Verizon and AT&T this weekend, and figure out what option will work best for me.  I will be sure to keep you posted!

After last night’s weight lifting workout, my arms were SHAKING the entire time I cooked dinner!  I threw together and easy, but tasty Asian stir-fry, drawing off the techniques and flavors that I learned in my International Cuisine course.

I started by roasting Brussels sprouts and eggplant in the oven while we lifted weights.  By the time our workout was over, the veggies were done! 

In a wok, I stir-fried shredded cabbage, sliced baby bella mushrooms, and red and yellow peppers in an Asian soy-based sauce (gluten free!).

And on the side, I sautéed some tofu to add protein and texture…

I tossed it all together, finished off the sauce, and voila – Asian stir fry!  If I had more time I would have served this with rice, but it was almost 9pm by the time we ate dinner as it was – no rice for the hungry.  In the end, the colors all muddled together a bit, but what it lacked in color it more than made up for in taste.

Day five of Dining Room class today – over halfway there, not that I’m counting…  Check back for a fun guest blogger post this afternoon!  :)