It’s been a little over a month and I have been working hard at my exercise routine. Trying my hardest to be as active as possible at least 5 times a week. I am very fortunate that I have a great support team behind me. My fiance joins me most of the time for a serious hike or a walk/run/jog/walk, and then I have my pilates class which my best friend A-dre (who recently moved next door to me, I know I’m lucky to have my best gal living a few steps away) likes to join me for. I must admit this wellness/exercise thing is a serious commitment. I tell myself as I’m sweating buckets in the California heat “it is all for the greater good of my health.”  Of course I’m doing it for vanity (I need to lose some lbs.), but I’m also doing it for sanity. I love the feeling of an accomplished workout at the beginning of my day.

Lately I have been making a refreshing “agua de pepino y yerba buena” that I like to keep on tap chilled in the fridge. It’s my reward when I come back home with a complete overheated RED face from a thorough workout. Walmart makes it easy to keep it handy and with low prices on both cucumber and mint, why wouldn’t I make it often? This is the way I’m staying hydrated this spring/summer, with the people I love most drinking a glass beside me. Cheers to cucumber mint water.

Ingredients for agua de pepino y yerba buena:

• 3 – large cucumbers (cut into big pieces)
• 1 – lemon peeled
• 1/2 – cup mint leaves (stems removed/leaves only – I used Melissa’s Produce)
• 1/2 – cup sugar
• 10 – cups water

Directions:

1. Place cucumbers, lemon, mint leaves, sugar in a blender, and then add a cup of water. Blend until smooth.
2. Pour the mixture through a sieve that pours into a pitcher.
3. Add the remaining water to the pitcher and give it a stir.
4. Place the pitcher in the fridge and allow to chill.
5. Pour agua into a cup and garnish with a mint sprig.
6. Enjoy!

It seems to me that I crave fried rice once every two weeks, and have to run out to my various Chinese spots that I frequent to get it, and every time I’m there placing my order, making sure to repeat “extra egg on the rice please” to ensure they make it exactly the way I want it, I think to myself “Why don’t I have a rice cooker so I could make my own fried rice?” I know you’re probably thinking “Why the rice cooker for fried rice?” Here’s the answer…. The best fried rice is made with day old rice that is sticky and made in a rice cooker. Plain and simple. And why has it taken me so long to own one? Oh I know, because I have a clutter of junk in my kitchen cabinets that I need to get rid of, in order to make room for new stuff…. that’s why. Oh the vicious cycle of making time to get my life in order! Let’s spring forward.

Last week I just about had it, I reached into one of my cabinets and some old plastic cups came tumbling out, my kitchen was seriously long overdue for a spring cleaning. I grabbed a step ladder and climbed up into my chaotic cabinets and started to get rid of what was no longer needed. I began by taking everything out of the cabinets so I could scrub them down. Then before putting all the wanted items back in, I thought it would be nice to line the bottoms with con-tact paper. I threw on a poncho and off to Walmart I went to get my con-tact paper.

My Walmart is set up where you go through the market area first in order to get to the rest of the store. As I strolled in I couldn’t help but eye the produce as I passed it. There was a big display of asparagus, and it just looked so green and fresh. I started to think “I need asparagus for dinner tonight. Awwww, asparagus would be divine in a fried rice with ham.” My mind continued to wander “I have ham in the fridge leftover from Easter, I could buy that asparagus and make fried rice. No, you can’t, you don’t have a rice cooker.”

Before my mind had made the conscious decision to do anything, my body was already in motion. The asparagus was in the cart, I was headed to the appliance aisle because I knew with my new spacious cabinets in order I would have plenty of room for a rice cooker. The dreaded spring cleaning that I had procrastinated on for so long ended up being a godsent.

Ingredients for asparagus ham fried rice:

• 2 – tablespoons vegetable oil    
• 1 1/2  – cups ham (cubed small)
• 1 – cup onion (sliced)
• 2 – cups asparagus (cut into pieces)
• 4 – cups steamed rice (I used Nishiki)
• 1 – tablespoon butter
• 3 – eggs (whisked in a bowl)
• 4 –  green onion (sliced & chopped)
• 1/2 – tablespoon soy sauce
• 1 – tablespoon sesame seeds
• 1 – teaspoon nanami togarashi (optional)

Directions:

1. Make a pot of rice in rice cooker according to directions in the manual. Make a total of 4 cups. Place rice in the fridge over night or until ready to use. 1 day old rice works best for this recipe.
2. In a large frying pan over a medium high flame add 2 tablespoon vegetable oil and allow to get hot.
3. Add ham to pan. Fry until ham is crisp, about 4 minutes.
4. Add in onion and asparagus mix well.  Continue to fry for 3 minutes or until asparagus turns a bright green color. 
5. Add in the rice, with a spatula break up the rice, and mix into the onion asparagus mixture.
6. Once the rice is combined lower the flame to a simmer. 
7. In a separate small pan over a medium flame add butter and allow to melt.
8. Add eggs to melted butter and fry up the eggs. Scrambled egg is the end results.
9. Add the cooked egg to the rice. 
10. Sprinkle the rice with green onion, and soy sauce. Mix well to combine.
11. Lastly sprinkle with sesame seeds and if some spice is desired nanami togarashi.
12. Enjoy!