oh yeah,ahem,nice to see you've remembered how to use the camera......!
Yeah, yeah, yeah...
Thanks.
I liked your explanation on the sauce making. Making a basic sauce and adjusting it. That leads to problem two though, having all that stuff on hand and more importantly, using it up in a reasonable time. I think the fish sauce I have in the refrigerator door is 2-3 years old
I'd have to make a conscious effort to stir-fry a lot more often. Which might not be such a bad thing.