Garlic fried brown rice with a mushroom sauce and caramelized Brussel sprouts

A few weeks ago, I made this dish.

Garlic fried brown rice with a mushroom sauce and caramelized Brussel sprouts.

The rice simmered in an herbal tea and the rice received its golden color from turmeric.
A few of the herbs came from our garden. All the herbs/spices were ground in my 15-pound granite mortar and pestle. The herbs/spices that I do purchase are bought whole. Why? It’s much more flavorful. I grind them in my mortar and pestle. The scents that are released as you grind your herbs and spices can be intoxicating.
The Brussel sprouts were coarsely chopped and sautéed in my steel hand hammered wok. I’ve had that wok for almost 30 years. I purchased it during my sophomore year in college. Quality cookware can last a long time.

In other news…

It’s been very busy. Currently, I’m working on a few sewing related items that will be given out over the next few weeks and I have some orders. Besides that, all is well with my daughter and me. We’ve taken several road trips this year and are truly celebrating life. I hope you are also.