Tonight, I was annoyed to discover that I had run out of rice. So, I had to settle for some bean thread noodles. The plate is my usual stir fry with tofu and green beans, this time with the addition of mushrooms.

I’ve been on a simple meals kick — trying not to make anything too fancy. I added Hoison sauce to my normal cadre of soy sauce and oyster sauce for a sweeter kick. I overcooked the fresh noodles, and they were a bit too soft for my taste. Don’t cook fresh flat noodles more than 4 minutes, you’ll regret it.

For years, Brown Cow yogurt was my favorite. Saint Benoit definitely rivals the top spot in my books as the best yogurt you can buy at your local overpriced organic mart.

Plus, you get cash back by returning the sturdy ceramic container. However, even with the rebate, it’ll still be one of the most expensive yogurts on the shelf.

Tay Zonday has officially sold his soul to Dr. Pepper.

After a few dozen stir frys, my wok has a nice dark coating of goodness which will add to the flavor of each new dish. If you have a carbon steel wok, you need to season it before your first fry. I found these directions at About.com to work just fine.