“Anniversary” by Tony! Toni! Toné! was released in and nominated for Best R&B hit in 1994. Yep, let that sink right in. And none of them are named Tony.? You can thank me later when you catch yourself humming that oh so sweet tune.
I particularly enjoy these two little gems from this famous song:
And I’ve Only Made Plans To Hold Your Little Hand It’s Our
Anniversary [Echo:] Anniversary
Today Is A Special Day Not Just Any Day Cause You Can Have Everything
You Want Your Way Tell Your Supervisor Your Leaving Early Today And
I’m Going To Pay For The Rest Of Your Day
Personally, I’m hoping I can tell my supervisor that I’m leaving early today and Jon’s going to pay for the rest of the day. It’s our 14th anniversary today. I know number this because Jon put it on our shared google calendar with the year of our wedding and I got the automated reminder yesterday. The “it doesn’t happen if it doesn’t go on the calendar” calendar. I fucking hate that thing.
Today kicks off the usual end-of-the-year festivities: anniversary, Christmas, my birthday and New Years. It also means I have nine days left to figure out my word and song of the year. That’s a lot of contemplating to do. Pathetically, I can’t even remember what this year’s were. So, I’m thinking about taking it back OG to the original song that made it happen, but we’ll see. Let me know if you have any ideas.
Sunday we leave for a six day road trip to the Auvergne where we are staying at an ecolodge and celebrating Christmas and then three days in Burgundy. Posts should get a little more exciting then, so don’t give up now. I’ve also noticed you guys like face pictures on the IG posts … so maybe we’ll do a six day face pictures only. But you have promise to come visit here and share!
For now, here is another real dinner winner. Quick and easy to make and always turns out so good and I to to use my purple Napa cabbage. Jon said “oh this is good” at least ten times. Highly recommended by bossman.
Oh and of course it’s written by my girl, Melissa Clark.
- 12 ounces baby bok choy (3 or 4 small heads)
- 1 ounce ginger root (1 fat 2-inch-thick knob)
- Kosher salt
- 8 ounces rice noodles, not too thin
- 2 tablespoons peanut or safflower oil
- 1 pound lean ground pork
- ¼ cup plus 1 1/2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- ½ cup thinly sliced scallions
- 3 garlic cloves, finely chopped
- 1 fresh Thai or habanero chile, seeded if desired, thinly sliced
- 2 tablespoons toasted sesame seeds
- 1 ½ teaspoons sesame oil, more for drizzling
- Cilantro or torn basil, for serving
- Black vinegar, for serving
- Trim bok choy and separate dark green tops from white stems; leave tops whole and thinly slice stems. Peel ginger and finely chop half of it. Slice remaining ginger into thin matchsticks.
- Bring a large pot of salted water to a boil. Add noodles and cook according to package instructions. Drain and run under cool water; drain again.
- Heat 1 tablespoon peanut oil in a large skillet over medium-high heat. Add pork and cook, breaking up with a fork, until golden and cooked through, about 10 minutes. Season with salt, 1 1/2 tablespoons soy sauce and 1/2 tablespoon rice wine vinegar. Use a slotted spoon to transfer meat to a bowl.
- Add remaining 1 tablespoon oil to skillet. Stir in half the scallions, the finely chopped ginger, the garlic and the chile. Cook until fragrant, about 1 minute. Add bok choy stems and a pinch of salt. Cook until bok choy is almost tender, about 2 minutes. Toss in leaves and return pork to skillet.
- Toss noodles, remaining 1/4 cup soy sauce and 1 1/2 tablespoons rice vinegar into the pan. Cook until just warmed through.
- Transfer to a large bowl and toss with remaining scallions, sesame seeds, sesame oil and herbs. In a small bowl, combine ginger matchsticks with just enough black vinegar to cover. Serve ginger mixture alongside noodles as a garnish.