We are moving to Phoenix!

Yes this announcement is a little late but we wanted to fill in all the details. Mike is graduating this April in Manufacturing Engineering Technology ('finally' he says) and we have accepted a job with Honeywell. Mike will be working on aerospace manufacturing projects. He is really excited about the work and thinks that he is going to enjoy it. I am excited (and a little scared) about the move. I am excited and grateful because we both feel that it was the right decision, the job seems to suit Mike, it is a great offer with benefits (I have lots of cavities) and we get to stay in the west. But I feel scared because I have gotten so comfortable in my apartment, with my neighbors and I rarely get lost in Utah Valley anymore! I know, it'll be fine. I actually lived about 1 1/2 hours north of Phoenix from about age 2 to 4. All I really remember about Phoenix is that once a month we went to Phoenix to make a commissary run and that it was HOT. My mom says that it was always about 20 degrees hotter there. A friend of mine shared that she had been to Mesa on the 4th of July and that in the shade it was 118 degrees! Luckily I like heat - but frying alive I'm not too sure about. I think we'll be swimming a lot.

Right now we are concentrating on where to live. Mike will work the 1st 6 months in Deer Valley (North/Central Phoenix) and then he'll work in Tempe (just east of Phoenix). So far we think we would like to live in the East Valley.

If you ask Annabelle about the move she'll inform you that we are moving to Arizona and there will be a big swimming pool, and snakes and dogs. Hopefully the animals won't be in the pool!

Please share if you have any suggestions! We'd love a second opinion.

My New Favorite Recipe

Ginger-Garlic Chicken Stir Fry with Soy-Sesame Noodle

Well the picture that I took didn't look as delicious as the one from Rachel Ray's website so I am not using my picture. BUT I think that this is the best thing I have ever made! So give it a try (don't be scared off by the fresh ginger or sesame oil - it is worth it).

Here are the ingredients:
Salt
1 pound spaghetti
3 tablespoons vegetable oil (eyeball it)
3/4 pound chicken cutlets, cut into very thin strips
6 cloves garlic, finely chopped
2 inches of fresh ginger, peeled and grated
A couple generous handfuls of shiitake mushrooms, stemmed and thinly sliced (I leave these out)
1 bunch scallions, trimmed and chopped into 2-inch pieces
1 small head or 1/2 large head Napa cabbage, shredded
1 teaspoon coarse black pepper (1/3 palmful)
1/3 cup Tamari (dark soy sauce - with the international foods)
2 tablespoons sesame oil
2 tablespoons toasted sesame seeds

Preparation
Bring water to a boil and salt it. Cook the spaghetti to al dente.
While the pasta cooks, heat a large nonstick skillet with vegetable oil over high heat until the oil ripples. Add the chicken and stir fry until golden, 3-4 minutes. Add the garlic, ginger, shiitake mushrooms, scallions and cabbage and stir fry for 2-3 minutes more. Season the stir fry with salt and lots of black pepper and turn off heat.
Place the Tamari (eyeball it) and sesame oil in a bowl and add the hot pasta to the dish. Toss to coat, then sprinkle with sesame seeds. Place pasta in shallow bowl and top with stir fry.

Tired?

This post is for my cousin who told me that she has 9 hours of class in one day!

I wanted to have it up last week but I couldn't find it (turns out it was still on my camera)!