Before I jump into today’s recipe, I need to put a few items on the table. First up, a quick reminder that today is the last day to enter the $100 Visa card giveaway! Be sure to get your name in the hat. I’ll be announcing the winner on this post tomorrow night around 8pm with the help of random.org. And second, starting the week after Easter, I’ll be moving from three posts a week to two. Posts will mainly be published on Tuesday and Friday with an occasional extra post thrown in for good measure. With the growth of Mommie Cooks, it’s become increasingly difficult to keep up a three posts a week schedule and still have time left over to spend with my boys. I love Mommie Cooks, but family time is vital and will always come first. My hope is that dropping down to two days a week will accord me the best of both worlds; spending quality time with my family while still having the ability to participate in a community I’ve come to need and love.
UPDATE: When all was said and done, I had 169 comments to choose from. Thank you so much for all the support, you guys rock! After entering the number into random.org, the winner of the $100 Visa Gift card is…… Comment number 63!! PattyPro, congrats! I’ll be in touch through email to get your information. 🙂
Enough announcements; I’m pretty sure you’re itching to cook up a little Asian salad. I know I sure am.
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