Today I braved the world of Chinese cooking with the deep fryer. I made sweet and sour lychee pork, spring rolls with a yummy Saigonese sauce made at our local Asian supemarket, and a colorful veggie stir fry. Now, you may be wondering if I took a picture? Well, no. The exact time that elapsed from the moment the food landed on our table to the time it filled out tummies was 3.5 seconds. I’m not that good. LOL. It was a super good meal and something that we’ll do again soon as everyone was able to help (Am with the prep, the girls with putting the spring rolls together, and Karl with the stirfrying). Plus, everyone liked the result which was fantastic Now, off to work out a bit and make room for the homemade bubblegum ice cream for dessert. Cheers!