Sunday, April 22, 2012

I could spice things up with red pepper flakes... or with you.

And that's when food pick up lines took a weird cannibalistic turn. Game over. 

My parents spent 5 weeks in Thailand over this past winter, where among other exotic things, they took cooking classes.
They brought me back a scarf.
I'm not jealous... at all.

Yoga Steve then came to New York and tried to show me the ropes.
It turned out okay.
I think I'll just have to go to Thailand to learn for myself. The sacrifices I make for KDP.

Kitchen Sink Thai Stir Fry with Rice Noodles

You'll need:
1/2 yam- peeled and chopped
1 potato- chopped
handful of snap peas- washed
couple of bunches of bok choy- wash, chop off the ends so they're in single leaf form
1 inch ginger- peeled and minced
1 Serrano chili- remove the seeds and mince. DON'T TOUCH YOUR EYES.
4 garlic cloves- minced
1/2 head broccoli- chopped
1 red onion- chopped
handful of cilantro- chopped
2 tbsp Thai paste (depending on how spicy you want it)
red chili flakes- couple shakes
1 c vegetable broth
2 Tbsp Braggs Liquid Amino's
1 tsp corn starch
2 Tbsp sesame oil
8 oz tofu- marinated over night in braggs and Thai paste.
1 handful rice noodles- cooked 1/2 of the time listed on the package and rinsed in cold water

-Chop and prepare everything before you're ready to cook- wash and chop all vegetables, cook noodles, lay everything out within arms reach. Trust me.

-Mix vegetable broth, Braggs and cornstarch in a bowl, set aside

-Heat sesame oil in large wok over high heat. Add potato, yam, garlic, onion, broccoli, pepper, Thai paste and ginger in wok. Cook for 3 mins, stirring constantly so it doesn't burn.

-Add in the noodles and tofu, cook for about 2 mins

-Add bok choy and peas, cook for about 2 mins

-Pour in the vegetable broth mix, add water if there isn't enough. Cook until it thickens slightly, so it's a sauce, just a few minutes longer.

-Be warned, it's a sinus opener.


Val sent me this very text the other night:
"I know there is a shark on the cover art, but if you haven't already been listening to Dry The River's 'Shallow Bed' you need to. Right now." 

I am terrified of sharks, but very rarely do I disobey Val. 

Here's the backstory- they're an English folk rock band, formed in 2009, with a hardcore and punk background. This album was released on April 17th. 

Folk rock sometimes rubs me the wrong way. I have to be in the exact right mood. It can too slow and sad for everyday listening, too hard for a "sit in a hammock, drink PBR and cry" session, but folk rock can often make me want to lie on my living room floor and stare at the ceiling. 

But this isn't that. sort of. 

I'm having a hard time wrapping my head around Dry The River's solid and sweeping soundscape. In one moment it feels a little too whiney for my tastes, but I also can't stop listening. Their sound is pretty unique and tells strong, lyrical and sad stories.  
Val describes it as "civil war-y, but not so twangy." 

Epic and sweeping are the only words I can scramble for to describe their sound. 
I'm going to spend some time marinating with them. the more I listen, the more it grows on me. 
Sure, I want to stare at walls (or the rain) while listening, but there's nothing wrong with that. 
If I were a bettin' gal, I'd put some money down on these guys getting big. 

Here is a stripped down version of their song, BIBLE BELT (they explain why). Give it a whirl, then listen to the full version. It's very different, but each holds it's own. 


  1. This post reminded me that I have a bag of FCF snap peas that need to get nommed on. I think they're going to round out my pork adobo leftovers nicely (no, I didn't prep it for a post. It was just a small batch, though; I'll make a big one and do photos then) at lunchtime tomorrow.

    Also, OBEY ME IN ALL THE THINGS. You're welcome.

  2. I challenge you to make a quality vegetarian adobo.