Both my husband and my son have been taking turns with whatever flu-like illness is going around right now. I'm fairly certain it's not H1N1 because my son is in a very high risk group and he never got it quite as bad we'd been told to expect. Still, he was ill enough that he developed pink-eye, an ear infection and bronchitis on top of the flu. The time I thought I would get to spend creating in the kitchen was, instead, spent wiping Nik's runny nose, taking his temperature, giving nebulizer treatments and administering a large quantity of medications —by mouth, ears and eyes.
Sadly, as many of you know, there's no rest for the mama and the
Be adventurous and pair it with Kristen's delicious rice with vermicelli.
Don't like pork? Don't despair! Substitute chicken or shrimp and you'll still have a delicious meal. Looking for inspiration for that shrimp? Goodfountain has some yummy ideas here.
This recipe made six generous portions —enough to get two full meals and a couple of lunches for my husband to take to work.
(ETA: Disclaimer: I made my actual meal slightly differently by coating the meat in the flour mixture before browning. The browning? Not so much. The sticky gooey mess in the pan? A LOT. Luckily, I have pans that are a dream to clean. I DO NOT recommend this method if you are using rice flour...gets very gummy. Trust me and do it the way I suggest...)