I had a special treat at work this week. Two pals from my former office in Honolulu came to do a training for us. I can't say I've ever stopped missing them. Work has not ever been as good as the days I when I worked with them. They are fun to be with, but they are also very efficient and know what they are doing. Gosh, I miss those days!
I would like to thank fellow blogger Kellie Michelle for mentioning me in her blog. Please check out her blog. Her Sunday Lunch looked really yummy. She made filled strawberries for dessert!
Okay, back to reality. It is now October, and the weather here is hot! It really doesn't feel like October at all. Isn't October supposed to be cool? I was actually going to blog about prime rib this week, but given how hot its been, I thought something lighter and cooler would be more appropriate.
click on recipe title for printable recipe
1/2 - 1 lb cooked beef teriyaki, sliced in thin strips
2 pkgs somen, cooked and drained
2 bunches watercress, parboiled and chopped
2 japanese cucumbers, sliced thin and salted
Mix noodles with sesame oil to prevent sticking. Squeeze water out of vegetables and combine with noodles.
1/4 c vegetable oil
1 tsp sesame oil
3/4 c sugar
1 c shoyu
3 cloves garlic, smashed
1/2 c sliced green onion
Combine vegetable oil, sesame oil, sugar, shoyu, garlic and green onion in a saucepan. Bring to a boil. Pour over noodles and vegetables. Add beef teriyaki. Toss gently.