Oh man y’all, I didn’t think I was going to make this week in time. I hate to give two weeks worth of excuses but I came back from our trip ready and willing to get back in the swing of things only to have our internet go out. Of course we had to wait a week to get it back on track and we were actually on schedule to have it back by the start of next week only to have a technician surprise us today. All the dishes were cooked and photographed it was just a matter of waiting to post everything.
Baby bok choy is going to be sitting in a weird place in my heart. I may try adult bok choy on down the road and not blog about it, but I don’t anticipate it having a superior taste and texture. Next time I make a stir fry I’m going to throw in bok choy though because I just keep salivating at the thought of mixing it up with some other veggies and throwing it over rice or noodles.
For a plain green vegetable, I think baby bok choy is actually beautiful looking. Everything about it just looks new, fresh and crisp and even when they have an imperfection they still look immaculate. It has to have something to do with their size because I can’t really explain why it appears that way. It reminds me of eating the first thing out of a garden.
We have come to my weekly appreciation segment and I must say that I do truly appreciate all of you. Thank you so much for keeping up with this and checking it out and leaving comments. I know some of you all follow on Instagram but hopefully soon I’ll have a Facebook page up and running and maybe we can share some recipes and veggie ideas with each other. Thank you also for being patient while we experienced delays and I can’t wait to bring you something else new!