Thank you Justjill I appreciate your kind comments, the only problem with making the bread yourself is to appreciate it you have to go outside and then come back in to enjoy the yeasty smell of fresh made bread.

Thank you Joe, It would be my pleasure.

Thank you rascal gene, I appreciate your kind comments

Thank you Curmudgeon I try and I appreciate your comments.

Thank you Tom, I am glad you like the pictures, I too am Diabetic #2 but not on any meds, be careful.

Thank you yorkiebyte you are too kind. You should try your hand at baking bread.

I am sorry that you will not post any more like this, it is beautiful. I am sure the same was said by artists when cameras came into play.

I am not baking bread as often as I would like, I love baking bread..... ooooh the yeasty smell of fresh baked bread..oh how it fills the home.... slathered with salty farm-made butter and some homemade strawberry jam and a cup of coffee to wash it down. One slice two slices 3 slices four next thing ya know you can't get through the door.

I use an Apple wireless mouse and I love it, no wheels or buttons, and smooth clean comfortable lines, mine are old and take batteries, I don't know for sure but I think the batteries last several months and I never turn it off.

Freedom of Speech and of the Press: The First Amendment allows citizens to express and to be exposed to a wide range of opinions and views. It was intended to ensure a free exchange of ideas even if the ideas are unpopular.

yummy, and I need to lose about 40 lbs. It's a good thing I don't gain weight from looking.

Exactly, campfires and hairspray.

15-Minute Yaki Udon (Stir Fried Udon Noodles)

Yaki Udon is a simple one-pan meal loaded with vegetables, mushrooms, and your choice of protein coated in an incredibly flavorful sauce that will have you craving for more. This recipe calls for simple ingredients to make the best stir fried udon noodles in just 15 minutes!

Prep Time 5 minutes Cook Time 10 minutes, Total Time 15 minutes Servings: 2 people

INGREDIENTS

- 2 tbsp cooking oil divided
- 2 servings (500g) udon noodles frozen
- 1/2 lb shrimp or thinly sliced chicken, beef, pork, bacon or extra vegetables
- 1/2 medium onion sliced
- 2 cloves garlic minced
- 1 cup cabbage shredded
- 1/4 cup carrot julienned
- 3 mushrooms sliced
- 2 green onions chopped
- kewpie mayo, bonito flakes, toasted sesame seeds, and/or green onions for garnish, optional
Sauce
- 2 tbsp oyster sauce
- 1 tbsp mirin
- 1 tbsp brown sugar
- 1/2 tsp Gochugaru (Korean chili flakes) or red pepper flakes, optional
INSTRUCTIONS

- Season shrimp or your choice of protein with salt and pepper. Combine all sauce ingredients in a small bowl.
- To prepare your udon noodles, soak them in hot water for about a minute, and use a pair of chopsticks to carefully loosen the noodles. Rinse with cold water, drain, and set aside.
- Heat oil in a wok or a large pan over medium heat and and the shrimp or your choice of protein. Cook for about 2 minutes or until opaque. Remove and set aside.
- Add oil to the same wok, add onion and garlic, and cook until aromatic. Add cabbage, carrot, and mushrooms, and continue to cook for 2-3 minutes.s
- Add the cooked shrimp, udon noodles, and sauce, and toss them together until the noodles are evenly coated. Add green onions and mix to combine. Garnish and enjoy!

When I read a cookbook I make notes on post it notes and stick them on the page with the resipe name sticking out.

Thanks for posting Justjill if not for you I would not have tried it. I have a collection of cookbooks my wife says she thinks about 250 + cookbooks. when time allows I will read through them and pick something and try it, most are good but I look for better, and make some changes and try again. Its a fun hobby and I do about 20 cooking baking contests each year all amateurs contests.