Tuesday Surprise!

hello lovelies,

i have a surprise for you tomorrow.

it will be sweet.

til then, pretend we are sitting here and visiting.

xxoo

M

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Morning Letters

I wish we said “Post” here in America instead of “Mail”. “Post” is So charming, no?

what else is charming, is change. I made some changes the my Blog!

New year, New vision. That’s what i say.

i hope your January’s are all well (though nearly over)! it’s been unseasonably warm and wonderful here.

sunshine through the window. coffee in a Press. Letters to read over breakfast.

I’m a Happy Clam!

xxoo

Meg

Rice Pudding

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How old were you when you realized that if you pretended to be sick, you didn’t have to go to school? I was seven. There was a math test. Two bullying boys. And I hated my uniform.

I rubbed my face so it got hot and red and splashed it with water so it looked like I had “the sweats”.
Then I made understated yet tragically pathetic groans while clutching my stomach.

The trick was trying to act tough. That way, Mon thought it was HER idea that I should stay home. Sneeeaakkkyyy…  Haha
I faked it all on my own. I hadn’t even seen Ferris Buellers Day Off yet. I didn’t even know what that was.

Fake sick days were always a let down. You’d spend the morning watching cartoons and eating cereal. Which was awesome. But then noon would bring with it all the trashy soap opera and court t.v dramas which weren’t funny yet to a seven year old. ( at seventeen they are HILARIOUS).

So that left snooping around the yard, doing crafts, eating exorbitant amounts of peanut butter. Then everyone would be home and you’d have to be in bed for reals and THEN do all the make up work.

That was the worst lesson at seven. Learning that Math tests still had to be taken whether I had been sick or not. Drat!

Real Life sick days aren’t fun either. You really stay in bed, use too many Kleenex, chaf your nose, try to read but watch trashy soap operas instead, and wander around looking all “hot messy”.

One shining light is this Rice Pudding. I made it  and ate it warm, while I was sick. It was like a snuggie for my heart. As you can imagine.
Cinnamon, raisins, almonds. Ooooo yeah.

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I blanched the almonds myself. It’s easy, and cheaper to peel yourself than buying them that way. Stick it to the almond man! Also, peeling almond skins might have been the most productive thing I did while I was sick. No biggie.

Feel Better Soon!

Xxoo Megs

Rice Pudding

4. Cups whole milk
1 cup basmati rice
Dash cinnamon
Dash cardamom
1/2 a vanilla bean (you could use a tsp. of extract)
1 cup raisins
1cup blanched almonds
1/4 cup honey or maple syrup
2 cups water
1 tsp lemon zest
1/4 tsp salt.

In a pot, combine water, salt, rice, and lemon zest. Bring to a boil. Turn heat to low. Simmer for 15 minutes. Until all the water is absorbed. Transfer to a bowl. Rinse pot.

Combine milk, vanilla, and honey/syrup. Bring to a low boil. Turn down heat. Be sure to stir continually so milk doesn’t burn. Add rice. Cook and stir for about 20 minutes until rice is tender.

Add raisins. Stir so they plump up. Add spices and almonds.

Transfer pudding to a bowl. Let cool slightly. Eat with a tiny spoon and old movies.

Can be kept.in the fridge and eaten cold or reheated for up to 4 days.

Spicy Peanut Udon Noodles

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Siracha should be shortlisted as one of the greatest triumphs of man. Along with fire, SPF 30, and Meryl Streep. (My God, that woman is a national treasure!)

Is it wrong to believe in the goodness of Siracha? No.
“Goodness” equals “hot pepper sauce”.  Obvi.

Let’s keep it going. Do some good. Pass it on. Hold open doors! Dog sit for free! Make this cold udon noodle salad!

Homemade peanut sauce? What?

Lime, cilantro, veggie explosion? Say yes!

And, its vegan. Can you imagine? Something this tasty, this crunchy, this miraculous, is actually healthy! Mushaboom.

You can add water chestnuts. Broccoli. Bean sprouts. Baby corn. Edamame. See what’s happening here?

Endless possibilities, absolute heaven.

We all deserve humanitarian awards for this.

Be well!
M
Xxoo

 

Spicy Thai Udon Salad

 

1 cucumber peeled, deseeded, and cut in half moons

 

1 pequillo pepper diced (you can also use a Red Bell)

 

1 bunch scallions diced

 

handful of cilantro (minced)

 

¼ red cabbage thinly sliced

 

1 package udon noodles

 

1 package fresh bean sprouts (you can blanch these to make then throw in and ice bath. it makes them more tender)

 

 

 

For the peanut sauce:

 

2 tsp olive oil

 

1 tsp. sesame oil

 

2 cloves minced garlic

 

2 tbsp minced ginger

 

1 cup water

 

2 tbsp soy sauce

 

2/3 cup peanut butter

 

2 tbsp pure maple syrup

 

3 tbsp rice vinegar

 

2 tsp Asian chile sauce or hot sauce

 


 

Prepare an ice bath. Boil water in a sauce pan, cook the udon noodles until done. Drain and throw in ice bath (this shocks them, stops the cooking). In a small saucepan, add olive oil. saute garlic and ginger until aromatic. add water, peanut butter, syrup, vinegar, soy sauce, sesame oil and hot sauce. bring to a simmer, stir well to combine. turn off heat.

 


 

In a large bowl, throw all the veggies (cutting/prepping them takes the longest. but so worth it). Drain Udon noodles and throw on top. Add sauce and bean sprouts and cilantro. Combine well.

 

you can serve this warm or (my favorite) cold. 

 

extra toasted peanuts, siracha, water chestnuts, cilantro, lime juice. 

 

it last in the fridge well-covered for 4 days.

 

say hello to awesome work lunches, afternoon snacks, and late night munchy town. 

 



Hearty Golden Muffins

Certain things are better because they happen on Road Trips. Things like, wearing no shoes. Eating pistachios. Singing loudly to the same song on repeat. Making fun of tiny towns. Eating sandwiches out of a cooler. And sunrises.

Things like sunrises make me happy. Make me pause, consider, and breathe deep. Sunrises on road trips are just amazing. I remember as a kid we would always be in the red Desert by the time the sun would rise. There was something so lovely about the coolness of the day, the breaking light on the mountains, the glow of the sand.  We’d make the routine refill/stretch/bathroom stop and my mom would pour us cups of Orange Juice and we’d eat hand pies. Or chocolate donuts. and We’d sit on a picnic table, still in our pajamas, watching the rest of the world come alive.

I made something a little heartier, a little healthier. ya know, New Year and all. That are like sunrises…for your mouth. Best Believe. These muffins have golden raisins, and carrots, and molasses. So ya… their pretty great.

Make these and share. Then have a road adventure. or watch Thelma and Louise. Simulation, i’m all for it.

Cheers,

M xxoo

 

Hearty Golden Carrot Muffins: makes one dozen

2 c. carrots grated

½ c. walnuts toasted

½ c. golden raisins (soaked in hot water to soften)

2 cups flour

2/3 c. wheat bran

¾ tsp. baking soda

1 ½ tsp baking powder

½ tsp salt

1 ½ tsp. cinnamon

¾ tsp ginger

½ tsp nutmeg

1/3 c. brown sugar

¼ c. molasses

¼ c. canola oil

½ c. milk

2 eggs

1 ½ tsp vanilla

 

1. Preheat oven to 350°F and place rack in center of oven. Line an (18-cup) muffin tin with paper cupcake liners and set aside.

2. Toast the walnuts about 10 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.

3. Combine carrots and raisins in a large bowl and set aside. In a second large bowl whisk together flour, bran, sugars, baking soda, baking powder, salt, ginger, nutmeg and cinnamon. Stir in walnuts. Set aside.

4. In a separate bowl whisk together eggs, oil, milk, molasses and vanilla extract. Fold egg mixture and parsnip mixture into flour mixture, stirring just until moistened and combined.

5. Divide batter among the muffin cups and bake until deep golden brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

Cool muffins on a wire rack.

 

 

Toad in a Hole

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Hello. Also, I love you.

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See? I made breakfast.

Call it Toad in a hole. Eggy in a basket. Bunny in a hat. What have you, this is my favorite multi-christened breakfast food.

To make, heat a skillet on medium heat.

Using a water glass (or biscuit cutter if you’re fancy) cut a hole in the bread. Melt pat of butter in the pan. Break egg in center of toast and cook “breaking the whites” with a spatula a couple times to let the heat through. Cook to desired done-ness then flip. Be sure to butter the extra bread and fry.

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Serve with hot sauce and grapefuit and coffee.