While completing some errands today, Alan and I saw almost 70 turkeys less than two miles from the house. He quickly pulled over so I could count them and take a few photos — turkeys (especially that many) have been rare lately.
This evening, the church held our annual Valentine’s Day banquet. I personally am not a fan of Valentine’s Day. After working in retail and seeing countless men stop by the store and purchase a mass-produced item on the way home from work, I quickly fell out of love with the idea of expressing one’s love and undying devotion to a significant other. However, Alan is changing my mind about that. He doesn’t just show his affection and appreciation one day out of the year, it’s a daily thing. I am incredibly appreciative for that fact and for the fact that his parents reared him to be the wonderful man he is today. Nevertheless, I spent the majority of the time taking photos. Especially of my engagement ring. Which was designed by Alan. And the diamonds were hand-picked. Why yes, as a matter of fact I am engaged to the most amazingly wonderful man on the face of the planet.
And then, after eating a three-course meal and fellowshipping (I just made up that word), we came home and I made ginger beef rice, which we ate at 10 p.m. And then Alan made fried rice. Which Shooter really wanted. And I just finished eating.
- 8 C. rice
- 1/4 C. water
- 1/4 C. soy sauce
- 8 tsp. sake or mirin
- 8 tsp. sugar (7 tsp. if using mirin, as mirin is a sweet version of sake)
- ginger to taste
- 1/2 lb. roast beef
Bring water, soy sauce, sake or mirin, sugar and ginger to boil. Add beef and reduce heat to low; simmer two to three minutes. Add to rice. I also mixed in a Japanese version of scrambled eggs, which simply requires mixing eggs, sugar and soy sauce to taste (I use approximately twice as much soy sauce as I use sugar).