The story of the Leeks, Rice, Peas and ham jumble and an Egg to boost

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See that picture above, that is what you get when your body craves something and you raid your refrigerator and get a “healthy” talk from your boyfiend.

This past weekend I was all set to bake the last cake for my Heavenly Cake Baker club.  Instead I ended up in bed for 4 days, going mano-a-mano with a nasty cold.

Today, I decided to stay home instead of spreading the joy around work, because karma will eventually beat me up and those germs will travel around the place and end up back in my system.

So I played nice.

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GCC: Menu 25 - Sweet and Sour Chicken

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I love quick food, so there is not surprise that I live anything that can be cooked in a wok.  The prep work may be a bit long, since they use a long list of ingredients, but for the most part, that is the only thing you need to do, then it’s just a matter of firing up that wok and step by step you pile on the good stuff and end up with this:

Oh yes, it did taste as good as it looks.

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Asparagus Tart with creamy Ricotta puree and Soppressata

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Ok, I know that I’m not re-inventing the wheel here.  If you Google Asparagus tart, you will probably get a gazillion hits on recipes – because there is A LOT of ways to eat asparagus.

So, why not contribute one more to the bunch.

I came up with this recipe by opening the refrigerator and taking stuff out on the fly.  Let me show you a bit of my internal though process during the twenty minutes my refrigerator was open:

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