interview

On Wed. I have an interview at Newark H.S. for a librarian opening.

Since school has started they are few and far between and few at any time. Especially with school budgets, this slot frequently is one of the cuts since we are not in the classroom.


I finally got my first unemployment check. sent off for my next 2.

After 39 yrs I am reading a book on bridge. Too many partners bailed. I need to refine my bidding. I got great cards last night. I am too timid to bid game or slam.
Sometimes it takes hrs to connect to games msn. used to use yahoo but it was down

I'm going to see a play in Oct. Can't believe it's almost Oct.

The weather had not cooled. If only we could transfer the flood water and surplus rain 3000 mi. to NV and CA.

We are tinder dry and on high fire danger alert. No burn permits.

I took 2 sleeping pills last night one at 11 and 1 at 2 still was awake till 5.

Vegetable Lo Mein

Add to Shopping
list: 3/4 pound lo mein noodles or whole wheat spaghetti Sesame oil (start with a small amount) 1/4 cup hoisin sauce 2 tablespoons soy sauce 2 tablespoons canola oil 2 tablespoons minced fresh ginger 4 1/2 teaspoons minced garlic (about 3 cloves) 1/3 cup sliced scallions (green onions) 1 cup julienne carrot (2 large) 1 cup thinly sliced celery (1-2 stalks) 1 cup thinly sliced red onion (1 medium) 3/4 cup fresh bean sprouts 3 tablespoons chopped fresh cilantro

Serves 8
. For protein, tofu, chicken, or pork make good additions to this dish.

Ingredients
3/4 pound lo mein noodles or whole wheat spaghetti
Sesame oil (start with a small amount)
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons canola oil
2 tablespoons minced fresh ginger
4 1/2 teaspoons minced garlic (about 3 cloves)
1/3 cup sliced scallions (green onions)
1 cup julienne carrot (2 large)
1 cup thinly sliced celery (1-2 stalks)
1 cup thinly sliced red onion (1 medium)
3/4 cup fresh bean sprouts
3 tablespoons chopped fresh cilantro

Method
Cook the lo mein noodles in boiling salted water until al dente. Cool. Toss lightly with sesame oil to prevent sticking.

Combine the hoisin and soy sauces in a small bowl and mix well.

In a wok or a large skillet heat 1 tablespoon canola oil and quickly sauté the ginger, garlic and scallions until they release aroma, then add the carrots, celery and red onions and briefly sauté before adding the bean sprouts, about 2 minutes.

In a separate medium skillet, heat 1 tablespoon canola oil and sauté the noodles. When they are hot and look pan-fried or lightly browned, add them to the other sautéed ingredients in the large pan. Add the soy-hoisin mixture and stir to coat. Sprinkle with the chopped cilantro and serve.

Michael sent me the Post link.