We just love to prepare meals at home. It’s been a long time since we went to a restaurant.
The last time we ate in a restaurant was on our anniversary this past September at the Silver Legacy Casino in Reno. I can’t remember the time before that, but it was probably in Avalon the year before, also for our anniversary.
Today, we prepared pork loin lo mein; we started with a recipe from Rachael Ray and modified it to suit our taste. In the original recipe, spaghetti is used; we chose to use pre-cooked, refrigerated lo mein noodles from the international section of the supermarket. We omitted the eggs, scallions and mushrooms and used chopped onion, minced garlic, savoy cabbage and bean sprouts. We left out the chicken and used pork loin cut into ¾-inch cubes. We prepared the sauce per the original recipe.
And the result is a wonderful, healthy dish where we see every step of the preparation – we know exactly what goes into the food – unlike in a restaurant where you can only hope that they prepare the meals as you might have.
