Hey all! Hope everyone is enjoying the end of summer. I know some of your kids are already starting back to school and a few of you luckies get to wait until after Labor Day (though I know you don’t feel lucky in June when you’re still in school!). My niece is about to be a freshman in high school. Just typing it makes it a little hard to breathe…
I have found a new job which I’m excited about. I’m working for Hospice of East Texas in their QA department. I start on 9/11 after our vacation in Gulf Shores. The drive is about 45 minutes each way which isn’t super fun but it’s a wonderful hospice campus and honestly, I’m just happy to be staying in hospice.
The IRS dismissed my old tax lien (thank you sooooooooo much, Jesus!) which has been hanging over my head for a long time. So now Staci and I can do a few things without her ultimately being held responsible for any of my old stuff. Well, it’s not truly mine, but we’re not going to get into that here. Bygones…
So we’ve had some super positive changes lately! Although I will miss being at home and all of the cooking and blogging and housekeeping I’ve been able to keep up with, I will be happier where I belong (hospice) and happier getting some bills paid off, getting my name added to this house since it so reflects me/us and starting to put some money back. Maybe for a wedding in 2019, who knows?
The epicurious magazine still sits on my coffee table and its delicious cover beckons me (the lanbeh and roasted tomatoes on pan toasted artisan bread) so guess what’s for dinner? I salted and cheeseclothed the yogurt last night so it was good to go this morning. I just added the olive oil and herbs before heading to Tyler for a work drug test and physical (that physical was no joke, I was able to skip my workout today, guilt-free!).
I decided on a chilled soup. So I made one up. When I got home this afternoon I sauteed 2 chopped shallots and 3 minced garlic cloves in some olive oil and threw in 2Tbsp red curry paste. Then I sauteed some chicken strips in the mixture until cooked. I removed them to a plate.
While that was cooking, I cooked some soba noodles for 2 minutes in simmering chicken broth and then removed them to a small amount of iced water to stop the cooking and sticking processes. I added a can of coconut milk to the chicken broth, along with a cup of whole milk and a half cup of cream. I squeezed a lime into it and added a Tbsp of fine sea salt and stirred.
After I removed the chicken strips, I deglazed the pan with a ladle of the soup (not wine, can you believe it??) and then poured it all back into the soup. I poured the soup into a cold pan with a lid and stuck it in the fridge to chill. When it’s time to eat, I will divide the noodles into 2 soup bowls, ladle the cold soup in and top with a generous heap of cilantro and serve it with the lanbeh toast. Doesn’t that sound divine?? I’ll load the recipes tomorrow. Here’s a sneak peak!
Happy reading, joyful cooking and spread the love!