My Paul Prodhommes Louisiana Kitchen cookbook came in the mail,,,I'm stuck
nome with breathing troubles so at least I've something new (to me) to
read.

So a simple supper tonight. I've got several chicken thighs which I boned
and have marinading in some Frank's lime hot sauce and some mango salad
dressing since this morning....that I'm going to use in a stir
fry....veggies are bok chow, brocolli, fennel, carrot. onion, button
mushrooms and those skinny long japanese mushrooms whose name escapes me
at present.

Got a sauce made up about 1/2 hour ago of chicken stock, soy sauce,
garlic, 5 spice powder, oyster sauce, sherry, peanut butter, a pkg of
splenda, dark sesame oil and some Indonesian hot sauce I found in the
fridge. Sauce was a throw together (go figure) which tastes pretty good.

A chef from the test kitchen (I think) came out with a stand alone
cookbook that sets up some standards for stir-fries and what's likely to
fit together in a sauce...which I vaguely follow (HA!).

Oh on a side note....that microwave cookbook that shows the way to make a
gumbo roux is based on a 600 to 675 watt microwave; so if you try that
method to make a roux take the wattage of your possibly newer higher
wattage nuker into account (that book came on last friday). It was
discussed on the chat channel just after the gumbo cookalong and the
cookbook in question is in the other room and I forget it's name. Toute
something as I think on it.