I’ve shared fried rice before, only that time there was chicken involved, and this time I turned to whatever the farmer’s market would supply me with. I came home with a mesh bag full of sugar snap peas, baby bok choy and beautifully twisted garlic scapes. I’ve always been fascinated by the garlic scapes, shooting up in the spring from what will be garlic bulbs in the fall. I did little jumping jacks in my head when I saw them, and now I have to figure out what to do with the 10 I have left, waiting for their calling.

My kids were particularly hungry before dinner this day, possibly because I’d worked an hour or two later than usual and it was already past when we’d be cleaning up for dinner, but nonetheless, they were underfoot. Rather than kick them out of the kitchen or send them out in the backyard, I opted for putting them to work. At our house, if you’re in the kitchen, you’ve volunteered yourself. You will automatically be given a job to do, no matter your age. Even our youngest can get involved, and at 22 months, we tend to give him stirring and tasting responsibilities.

Snapping the tops off the peas was the perfect job for a three-year-old as long as someone was helping her. Alone, she wandered and got bored.

She also found that she could snap them open, which became much more fun than removing stem pieces, but she got the job done eventually while I worked on giving the baby bok choy a good and thorough rinse.

Kjell was really excited to use the knife to (roughly) chop up the garlic scapes. He was very proud when he got done with them and showed me his pile of pieces and hung around to watch the rest of the steps and help with adding the ingredients to the wok at the right time.

While my kids are getting some of the vegetables ready, I have time to mince the garlic and the ginger.

Into the wok first goes the oil (canola in this case) and the ginger and garlic. Once the ginger and garlic hit, have the vegetables ready. They need to follow immediately afterward. You could also, you know, stick the garlic and ginger up on the side there so they don’t hit the oil just yet.

Add in your vegetables. All of these need about the same amount of cooking time, so there’s no need to stagger them going into the pan unless, you know, you like soggy peas or something. I’m sure you don’t like soggy peas.

Continuously stir them while they’re in there so that everything cooks evenly.

After about five minutes, add in the rice that you cooked earlier in a handy little steamer that you’re borrowing from your neighbors until you decide which one you’re going to purchase to replace the one that finally died after 8 years of constant use at your hands.

Turn the heat to high and add in a bit of sesame oil, soy sauce and rice wine. Stir and toss in the wok to combine and continue frying until the rice is heated through.

Season with a bit of white pepper and sprinkle with sesame seeds and you’re ready to eat.

While the kids and I handled the rice duties, Ole just happened to be marinating some beef and grilling it right alongside us. (Recipe coming soon.)

I suppose I could think of and share a reason why it would be called Texas caviar, but the point is that there are no fish eggs in it. I like to think of it as salsa that has been kicked up a notch or two. In fact, it’s been changed so drastically, I dare call it a salsa.

My sister’s friend brought this to a birthday dinner a few years ago. I was instantly hooked. It’s tasty, interesting, flavorful and packed full of protein. There are beans. There are enough beans for this to be a meal, says my former vegetarian self. Beans and vegetables I grew in my backyard, which makes for a very cheap meal or snack or side. Note: You could cook your own beans for this recipe, but if you’re like me and running short on time, use the canned variety and let someone else cook them for you.


Hominy is like the Americas’ lutefisk, corn soaked in lye. Tasty white nuggets. If you haven’t tried them, you should. You don’t know what you’re missing. I won’t hold it against you if you pass on the lutefisk, though.


Give canned black beans a good rinse before dumping them in to remove the cloudy murk they are packaged in.


Same with pintos. I’ve used garbanzos in place of the pintos to change things up before. Also a winning combination.


Then the red onions join the mix.


My tomato plants are out of control. I’m not quite sure what to make of it.


Luckily, the pepper plants fought back and rose above the fray that is a yellow pear tomato plant on steroids.


Lime, check. Red wine vinegar, check. Olive oil, check. Spices = oregano, salt, pepper, garlic. Garlic can be a spice…


Cilantro last. Fresh. Fabulous. If you hate it, leave it out. I’ll judge you, but I’ll do it silently.


Now, just let it sit in the fridge and mix all the delicious flavors together and you’re ready to go. Unless…


You decide to add an avocado or two just before serving. I only do this if it’s for a meal. It adds a bit more substance to fill you up and keep you full. Besides, I use it as a vehicle to increase my avocado intake.


And it’s a delicious one at that.

Serving suggestion: With chips, on a tostada or in a burrito.