Newly retired, I finally have the time to cook. While I have been a reluctant chef for many years, I have recently been more motivated to cook by the desire to lose weight and remain healthy.
I started getting excited about the project when I discovered that so many of my creations taste so delicious! I was also inspired by my friend and fellow amateur chef, Jill, whose enthusiasm is infectious. She introduced me to coursera.org where I found a lively healthy-cooking video course, which started me on photographing and describing dishes I prepare. Jill and I also have shared food that we prepare, and talk about our creations. It is uplifting to have a buddy sharing this journey.
I had a major problem with my cookware because I did not own a pan large enough to contain my big veggie-stir-fries. Jill suggested a wok. I really had been thinking along the lines of a really large skillet or saute pan, and was initially reluctant to buy a traditional wok. I spent several days researching large skillets, saute pans, and woks. What I read over and over in the reviews is that food cooked in traditional-western pans cooks too slowly, so ends up being steamed rather than stir-fried.
Finally, June 2, 2013, Jill and I headed to San Francisco to The Wok Shop, 718 Grant Avenue, in the heart of San Francisco Chinatown. Taking the recommendation of the Wok Shop’s link, “Wok Wednesdays”, a wok cooking blog, I got a copy of Grace Young’s cookbook, “Stir-Frying To The Sky’s Edge”. The first recipe cooked was like going to a terrific Chinese restaurant. I was hooked!
I started this blog in order to fully participate with Wok Wednesdays blog, but I plan to add other foods I prepare, as I proceed in my culinary adventures.