HI RONNIE ~ glad to hear that things are going a bit better for you this week; but the weather is bad all over. We have very frosty temps, -13 with the

here today, but it is now down to -20C now that the sun is gone. I have been staying home and doing stuff around here; did my laundry today, and housechores yesterday AM. I also got caught up on my mending; I had quite a bit stacked up and still have a wee bit more of DH's to do yet.
We will be going up town sometime this week for some groceries; DH had been doing pick-ups for me both last week and earlier this week, but we are getting kinda low on lots of stuff, so it's time for a major shopping trip. Of course, it's getting close to time to pay the monthly bills too, so we'll get all that done at the same time.
I have my tax return but not our income slips yet; they don't usually arrive until February here, and then I usually do it one weekend and send it out by the first week of March for sure. I like to get it done and out of the way; I have always been that way ...
Now, for the stir-fry veggies -- this time I made them with beef or sometimes I make them with chicken breast or plain with no meat. I had some steak that I wanted to use up so I cut that in strips and quick fried that in a bit of oil (1 tbl) and garlic; then added sliced onions and mushrooms. Browned them and added some sliced tomatoes from the freezer (leftovers) and 1 cup onion/beef broth (made from soup bases and water).
I let that simmer for 2 hours til tender; but you don't have to cook it that long (I did that for my DH) -- adding more water if needed, then I cheated and added some frozen ASIAN veggies (about 2 cups) along with some others I had here (corn/zucchini). Heated this through for about 30 minutes with 2 tbl soya sauce, or to your tastes. Asian veggies have red pepper, carrots, broccoli, snap peas, and baby corn; but you can use any mixture of veggies you want.
Meanwhile -- I cooked the brown rice mix: 1+1/2 cups water boiled; add 1tbl chicken soup base & some parsley flakes. Stirred in 1+1/2 cups rice (half brown and half white converted rice). Boil for 5 minutes with lid on; then turn down to simmer or off, and let sit for 30-40 minutes. I use my simmer burner so it won't stick as much.
Any long grain white rice will do. Then I just fluff it up and serve the veggie mix over the rice in bowls. You may want to double the rice mix for your family; or just remember to use the same amount of water as rice; so 2 cups water to 2 cups rice, etc.
Tomorrow's Friday and the last day of the week; hope you all have a good one too ... Rosebud
