Gastrolust

I’m in Boise for the night. Another case of little time to eat, so a mad dash for Chinese food, this time at a place called Guang Zhou Chinese Restaurant. Nothing special, but I was able to convince them to prepare the Szechuan Beef with a little more realistic Szechuan-like spice level. The chili peppers played well with some much-desired vegetables: Napa cabbage, carrots, onions, snow peas, water chestnuts, bamboo shoots and black mushrooms. But more exciting was the incredible snowfall after I walked out of the restaurant. Isn’t it too early for that?