Monday, January 29, 2007
I had a stamping workshop for Amanda and her friends about 1.5 weeks ago, and her partner Tom was home as well. It was decided for him that he was going to stamp with us too! I had to apologize, since the projects we were making were VERY girly-girl... we're talking big pink flowers with tons'o'glitter, more flowers, ribbons... the whole kit and caboodle.
But on the other hand... we had tools. Hammers. Cutting & slicing things. Heat guns. Sharp poking things. It couldn't be all bad, could it? :) We think he acquitted himself VERY well!
Here also is the recipe for chicken wings from that night. They were awesome, and Amanda has kindly shared the recipe for us. ENJOY!
Baked Black Bean Wings
2 lb chicken wings
2 tbsp Splenda (I have used both white and brown sugar)
2 tbsp Chinese black bean sauce
1 tbsp sodium-reduced soy sauce
1 tbsp each sesame oil and rice vinegar
1 tbsp Dijon mustard
2 cloves of garlic, halved
1. Trim and separate wings at joints if necessary.
2. In a bowl, whisk sugar, black bean sauce, soy sauce, sesame oil, vinegar and garlic. Add wings, turning to coat. TIP: marinate the wings for about 6 hours before cooking.
3. Bake wings on a rack on a foil lined baking sheet in a 400 degree F oven for 40 minutes or until crusty and no longer pink inside. Serve hot or room temperature. Make 4 servings.