It's my thinking that sometimes we all get just a little bit too wrapped up in our own stuff to recognize how we look to those who know us best. By way of example, I do believe I've just been grounded.
I've been going a hundred miles an hour for a bit too long, and am delighted to report that that I have come plummeting back to earth. You see, I'm no cook. Not at all. But I am getting a bit more courageous and find myself, on occasion, cooking without a safety net. Recently I've been absorbed in trying to make the perfect beef stir fry. Well... perfect to me. I digress. I tried a few prepackaged stir fry sauces and while very good, I thought it was high time I made some from scratch. We're not just talking about any sauce here, but a Szechuan Pepper sauce.
But the key to the Szechuan Pepper Sauce is this little ingredient called Szechuan peppercorns (go figure). These are elusive little fellas. I've been to three supermarkets with large ethnic food sections and got the same blank stare when I asked if they carried the spice. So being the resourceful woman I am, I googled the heck out of every variation on the name that I could and still came up empty. I turned to facebook and got a few great suggestions today that I will follow up on tomorrow. But in the interim I'm over at Akimbo Alogo's house for our now somewhat occasionally weekly installment of Blogatola Tuesday, and so as I was pontificating on all the things I tend pontificate on, I mentioned that I'm on the hunt for Szechuan peppercorns. She looks up from her laptop, which she was furiously pounding away on (not blogging, I might add), and offers this beaut:
"Sorry, what? Szechuan peppercorns? Is that a band or something?"
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