Right now, we’re gathering our new documents for our home study update. Today, I called to schedule our physicals. Our doctor, who was very interested and encouraging about our adoption, was booked through the month of April. Obviously, that wasn’t going to work. Then the receptionist said, “Wait, this is so weird. Two consecutive appointments just opened up on March 20th.” It’s not weird – it’s God working!
We also sat down tonight, over my first-ever successful asian meal, and finalized our special needs request, pending approval from our social worker. We’ve been asking our close friends for prayer, and telling them, “We’re in the same chapter but not on exactly the same page yet.” We’ve both prayed about it a lot, and know lots of you have been praying, and tonight we were able to come to a decision that we both feel really comfortable with. I’m not going to go into a lot of detail on that here right now, but our list includes several orthopedic needs as well as cleft lip/palate. People have written a bunch on blogs about how writing the special needs request was one of the hardest parts – yeah, it was pretty hard.
Thanks for the prayers and for checking in! Hopefully, some more exciting updates will happen sooner, rather than later.
Here’s what I made for dinner tonight! We both really liked it, even though I don’t really love either ginger or soy sauce. It’s from, Chinese Cooking Class Cookbook.
Beef with Noodles
8 ounces Chinese fine egg noodles
1/2 c. water
3 t. soy sauce
1/4 t. salt
2 t. instant chicken bouillon granules
6 T. vegetable oil
1 lb. beef rump steak
6 green onions
1 piece fresh ginger root
2 garlic cloves
1. Cook noodles until tender according to package directions. Drain well. Place a clean towel over wire cooling racks. Spread noodles evenly over towel and dry about 3 hours.
2. Combine water, 2 t. of the soy sauce, the salt, and bouillon.
3. Heat 4 T. of the oil in wok over high heat. Stir-fry noodles in the oil 3 minutes. Pour water mixture over noodles. Toss noodles until completely coated, about 2 minutes. Transfer noodles to serving plate. Keep warm.
4. Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Cut inions into thin diagonal slices. Pare ginger root and cut into thin slices. Crush or mince garlic.
5. Hear remaining 2 T. oil in wok over high heat. Add beef, onions, ginger, garlic, and remaining 1 t. soy sauce. Stir-fry until beef is done, about 5 minutes. Spoon meat mixture over noodles.