Down by the beach

I used to sit all by myself on the sand when I was a teen. I really was a loner. I liked quiet but I never thought that sitting by the beach was ever quiet. In fact, I thought it was noisy. The waves washing on the shore making that sizzling sound as it ebbs. My thoughts always still, my eyes searching for that unattainable something, but never knowing what it was... The wondering of time endlessly moving and going nowhere. That's how I felt. Empty and full at the same time. Everyday was just filled with emptiness and yet so many things could fill it. I was always busy going somewhere, usually school. I walked up the mountain path from the residential area where home was, to the side of the highway sidewalk I used like everyone else. Then finally getting to school to sit and wait until school started with the ringing of bells. It was time that seemed to stand still, not me because I was always moving. I watched everything as if I would never see it again, knowing I would leave this paradise someday. Today's dish was made with and for Sarah, "Chicken long rice"

• 3 bunches small ,Mung bean threads/ long rice
• 1 tbs Garlic
• 2 tbs Ginger
• 2 Chicken breast
• salt
• pepper
• 1/2 to 1 green bell pepper
• 1 box sliced or whole mushrooms
• 1/2 large or small onions
• 1 bag spinach
• 1- 2 tbs vegetable oil/sesame oil
• 1/4 - 1 tsp cayenne pepper
• 2 tbs soy sauce
• 1/2 cup chicken broth
• 1/2 cup water

First soak Mung bean threads( long rice) in cool tap water and set aside. mince garlic and ginger, cut up partially frozen chicken breast fillets into cubes 1" or so season to taste with salt and pepper. Slice green bell pepper into strips, mushrooms also sliced ditto, add round onions sliced too, and a bag of teen spinach( that's what it read on the label at Wal Mart, next to baby spinach ha ha). Saute' onions in large pan with some vegetable oil, I happen to like sesame oil, season to taste with salt and pepper( "season") when gets translucent and chicken season and put garlic , ginger and cayenne pepper, when it turns white and maybe lite browning( ok), Add chicken broth , soy sauce ,and some water. Don't let pan get dry , if necessary add water to the pan to keep wet. Make a empty spot in center of pan, then put in long rice, let simmer, stirring occasionally to keep from sticking to pan,
add green peppers, mushroom, and spinach. Please note to season each time you add each ingredient. By the time the spinach wilts, stir to mix everything up so long rice has soaked up sauce in pan, sometimes can have green or white spots in not mixed well, should be translucent brown in color. Can be served as is or with steamed rice.