Today was the day I was released from rehab and allowed to go home. I had packed everything I had brought with me in bags and was waiting for my family to help me relocate after lunch. They showed up on time and I went out to collect my current meds and be on my merry way.
Oh, no that horrible lawyer, Murphy (as in Murphy’s Law), stopped by and screwed the rest of my day up. First my doctor never sent over the discharge request so the rehab center had no orders to let me free. Took forever to hunt him down so that he could verbally give an OK so I could leave. Second was the wheelchair that was ordered for me was slightly too large. Too large in fact to fit thru the doors of my house. The doctor had approved one 18 inches across and I got one 20 inches across.
After several hours of “Where’s the chair?”, they finally admitted to the rehab social worker that they could not provide me an 18 inch wheelchair since I was 13 lbs overweight for the chairs rating and there were liability concerns. I had been using the exact same chair we were expecting the whole time at the rehab center and, guess what? Nothing happened….
By now dinner was being served to the residents of the rehab center and here I was still waiting to leave. The social worker was steamed royally since she had sent the order in at 7 am and they had given us the runaround until admitting that I was too heavy around 430 pm.
Last on Murphy’s agenda was having me go to the pharmacy at Wal-Marche where I have been getting my meds for years and, after they start running around like chickens with their heads cut off, finding out that the doctors office has not called to have my meds transferred from the pharmacy the rehab clinic uses. Figures…. I need a nap!
Food….let’s talk about food. The Huizu or Hui Peoples are a minority group mostly resident in the three provinces of Ningxia, Qinghai, and Gansu, China with a population of around 9 million. They are an Islamic group heavily influenced by being along the Silk Road. The dish I am presenting is Yang Rou Hui Mian, literally Lamb Meat Hui Noodles. We would say Lamb Noodles Hui Style.
Yang Rou Hui Mian
- 2 tablespoons vegetable oil
- 1 tablespoon ginger, minced
- 1 tablespoon garlic, minced
- 3/4 lb boneless lamb, fat trimmed, cut into bite-size pieces
- 1/2 teaspoon salt
- 2 tomatoes, chopped
- 5 cups hot water
- 1 cup spinach or 1 cup baby spinach or 1 cup chard leaves, chopped and packed into measuring cup
- 3/4 lb wide egg noodles or 3/4 lb fresh lasagna noodles, cut into 1-inch sections
- 3/4 cup cilantro leaf, minced
- Chinkiang vinegar (optional)
- soy sauce (optional)
Heat oil in large, heavy pot over medium. Add ginger and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Raise heat to medium-high.
Add meat; brown all over. Stir in salt, then tomatoes. Lower heat to medium. Cook, stirring occasionally, 5 minutes.
Add water. Raise heat to high; bring to boil. Lower heat to medium. Simmer, partially covered, 10 minutes. Stir in spinach. Cook 1 minute.
Meanwhile, bring large pot salted water to boil over high heat. Add noodles; cook as per package instructions until tender. Drain. (If they’re ready too soon, toss with a little hot water or oil to coat all surfaces and prevent from sticking.).
Divide noodles among 4 large bowls. Divide soup evenly over each. Top each with 1 heaping tablespoon cilantro.
Serve with remaining cilantro, vinegar and soy sauce passed separately.
Read more: http://www.food.com/recipe/yang-rou-hui-mian-hui-style-lamb-noodle-soup-460650