Pine needles...
I'll be finding them in June when I lift the rug
or swish the drapes away from the wall....
No matter how much I vacuum, those pesky evergreen leaves persist....
I don't know about you, but by December 27th,
I am ready to strike the Christmas set....
To me, the remnants of the holiday remind me
that the festivities are over
and it makes me a touch sad...
And with the tree ever withering and dropping clouds of needles
at the slightest breeze, I am motivated to change the scenery...
So, yesterday, while play dates were coursing through the house,
video games roaring, little feet running,
I packed up Christmas...
This morning, my burly husband, who looks very much like a lumberjack lately,
what with the flannel shirt and two weeks growth of scruff,
heaved Mr. Tree out the back,
like he does, with relish, every year...
He is rather hunky, ain't he...?
We do anticipate this tree tossing event....
Take a look...
I am not a huge believer in Feng Shui,
but I have to say that the lack of clutter
and the return to open spaces has a lovely, calming effect on me...
So much so, that I may just stay in the Asian theme
and make this for dinner.....
Inspired by Malaysian laksa, a traditional dish of noodles in hot spicy broth, this easy-to-prepare soup gets its complex flavor foundation from store-bought curry paste. It can be topped with cooked chicken (such as the
Chicken with Basil and Lime), seafood, or tofu. Try other traditional garnishes, such as scallions, cilantro, chiles, peanuts, or hard-cooked eggs.
Martha Stewart Living, December 2011
INGREDIENTS - 10 ounces Chinese wheat noodles (mein), or rice noodles
- 1 tablespoon safflower or peanut oil
- 1/4 cup plus 1 tablespoon Thai yellow curry paste (from one 4-ounce jar or can)
- 4 cups chicken stock
- 1 can (14 ounces) unsweetened coconut milk
- 1 lemon
- Fresh basil, for garnish
- 1/2 English cucumber, thinly sliced, for garnish
DIRECTIONS
- Boil noodles according to package directions. Drain, and rinse under cold water. Toss with 1 teaspoon oil.
- Heat remaining 2 teaspoons oil in a medium saucepan over medium heat. Cook curry paste, stirring, until fragrant, 1 to 2 minutes. Whisk in stock. Raise heat, and bring to a boil. Whisk in coconut milk. Cook until just simmering (do not boil).
- Cut lemon in half, and squeeze 1 half into saucepan. Cut remaining half into 4 wedges. Divide noodles and soup among 4 bowls. Garnish with basil, cucumber, and lemon wedges.
COOK'S NOTE
Noodles can be refrigerated for up to 1 day. Bring to room temperature before using.
No comments:
Post a Comment