Pad Thai

We like take-out.  We're always in search of good (to our standards) pad thai.  We tried making it at home from a magazine recipe.  Disaster.  We threw it away.  Inedible. 

It took months before I dared attempt this dish in my kitchen again.  We resorted to our old tactics: take out menus and local Seattle thai restaurants.  And a few startlingly cheerful/neurotic waiters. 

Finally after one long and tedious day of work I decided it was time.  I sat at my desk and made a grocery list.  Fish sauce and oyster sauce.  Two things I'd never purchased before.  Essential to this dish.  Don't let the names scare you.  

I borrowed the recipe from a fantastic blog that I know and trust.  The inspiration for these cookies.  They know what they're doing. 

We've now made pad thai twice this week.

Pad Thai

Adapted from Big Girls Small Kitchen

This recipe serves 2 (3 if you're willing to share)

1/2 lb rice noodles

3 tbls olive oil 

1 tbls granulated sugar

1 tbls fish sauce

2 tbls oyster sauce 

1 egg 

2 cloves garlic 

3 scallions

2 shallots 

Garnish with:

ground peanuts 

cilantro

lime (juice)

bean sprouts 

siracha 

1. In a medium pot bring water to a boil, remove from heat and soak rice noodles for 15-20 minutes (or as directed on package)

2. In a small bowl combine sugar, fish sauce, oyster sauce, and chopped scallion greens - set aside

3. In a wok or large skillet, heat olive oil over medium-high heat, add in shallots and the white of the scallions.  Saute for 3 minutes, or until golden.

4. Add in minced garlic, stir for about 1 minute

5. Pour in egg and scramble quickly 

6. Combine noodles and sauce mixture in wok/skillet with onions and egg, stir/fold to combine. 

Garnish to your heart's content.

Lavender lemon tea cake.

In honor of the Olympics and the stunning display of athleticism I am spending many hours sitting on my couch eating cake. A tea cake, in honor of the cherished British tradition of tea.

Am I inspired to run, exercise, and otherwise get my lazy bones off of the couch? Of course.  Is it easier to sit here and watch other people do it instead? Yes. Join me.

Lavender Lemon Tea Cake 

Adapted from Eating for England (if you haven't explored this sweet blog, you must) 

5 tbls butter (softened)

1 egg

1 egg white 

1/2 tsp vanilla

1 cup granulated sugar 

zest and juice of 1 lemon 

1 3/4 cup flour 

1/4 tsp salt

1 tsp baking powder

1/4 tsp baking soda 

6 oz plain greek yogurt 

2 tbls dried lavender 

Glaze: 

1 tsp water

1/3 cup powdered sugar

1/4 tsp vanilla 

Preheat oven: 350

1. Mix softened butter, sugar, vanilla, and lemon zest and juice until well combined.

2. Mix in egg and egg white, one at a time 

3. In a separate bowl combine dry ingredients (flour, salt, baking soda, baking powder).  Mix well.

4. Slowly add dry ingredients and greek yogurt to butter/sugar mixture, alternating, beginning and ending with the flour mixture. 

5. Stir in dried lavender.  

6. Pour batter into a greased 9x5 loaf pan, and bake for about one hour, rotating half-way through. 

7. Prepare glaze by mixing together the water powdered sugar and vanilla, allow the cake to properly cool on a wire rack before adding the glaze. 

Happy Olympics! 

Eat your vegetables.

Quotes to live by

"You must lurk in libraries and climb the stacks like ladders to sniff books like perfumes and wear books like hats upon your crazy heads... may you be in love every day for the next 20,000 days. And out of that love, remake a world.” 

Ray Bradbury 

Golden Gardens

Remote control cars are crazy cool. 

Eliott said so. 

Summer: Lake

Finally we are able to enjoy summer as summer should be enjoyed.At the lake, with books, magazines, and plenty of Oreos.  

Balloons.