Web and app developer. Coffee, beer, and running, in any order.
Friday began the second phase of my training cycle targeting the Atlanta Track Club’s Grand Prix Cross Country 5k. Here’s how phase one went, some adjustments I plan for my strength training, and what I plan for phase two.
Monday I made the Sichuan Dry-Fried Beef from J. Kenji Lopez-Alt’s The Wok cookbook.
The end result was delicious. My son loved it, Megan liked it, but didn’t care for the texture of the matchstick-cut beef. 4 stars ★★★★☆
Last week I made the Crispy Fried Pork Belly recipe from J. Kenji Lopez-Alt’s The Wok cookbook.
Overall it was fine, 3 stars ★★★☆☆
I’d like to try it again and see if I can do better.
Last week I made J. Kenji Lopez-Alt’s Sukang Sawsawan (Philippine Chile-Vinegar Dipping Sauce) recipe from The Wok cookbook
We had it with the Crispy Fried Pork Belly, and Megan and I both thought it was very tasty. 4 stars ★★★★☆
Last week I made J. Kenji Lopez-Alt’s Fried Shishito Peppers recipe from The Wok.
The peppers were good, with a tasty sweetness. 4 stars ★★★★☆