In the store, I deftly ran over my own foot with a grocery cart just minutes before dropping not one but two 12-packs of diet Sunkist. People stared. I acted nonchalant: Whatever, don't act like you've never thrown some soda around. Totally under control over here. I'm now doing laundry, packing Byrd's things, packing my things, fixing up lesson plans, adjusting my budget, wrestling with Squirt's stupid filter, and trying to find a moment to shave my legs. Oh, and writing a blog post, naturally.
All of this craziness came about because tomorrow I'm waking up at 3 in the flippin' morning, collecting my mountain of luggage, and heading to San Francisco (with flowers in my hair! Except not really.) The 3rd annual Foodbuzz Blogger Festival is this weekend, and I can't wait to eat lots of good food and see some sweet people.
Well, I can totally wait for the airplane part, though. In fact, can we just delete that part altogether? I'm one of those hyperventilating-just-a-little, having-occasional-panic-attacks, making-weird-faces people you hope you don't have to sit next to on the plane. It's cool; as long as I take my pills I should be able to limit the panic to some periodic weeping in the window seat. I kid, I kid. The pills actually knock me straight out. I may snore, but at least I won't be convulsing?
Anyway, back to the current chaos. Even with all the hubbub tonight, I threw together a homemade dinner. I've been eating this quick, 15 minute pasta dish like it's goin' out of style since I saw it on Not Without Salt. It checks all of my most important boxes for a weekday meal: it's low calorie, it's almost effortless, it's tasty, and it's piled sky-high with fun toppings.
The peanut butter and soy sauce together form a hearty, savory sauce that's saved from straight-up bitterness by a few glugs of white wine and some gorgeous carrot curls. I threw on some green onions, chopped peanuts, lime juice, and tons and tons of bean sprouts before mixing the whole dish together and digging in. I love that gorgeous salty soy sauce flavor in every bite.
All right, my loves. On that crunchy, delicious note, I'm off to 'Frisco (I know, don't worry. I've already read all the blogs about how much locals hate it when tourists call it that) for a food adventure. Stay safe, and stay off airplanes, you crazies! If people were meant to fly, God would've given us jet engine biceps. Or helium-filled love handles. Or, like, wings or something.
P.S.: My apartment will be occupied and supervised while I'm gone. Probably by robots that throw themselves into bonfires so they can incinerate you in a fiery embrace. Nice try, thieves of the interwebz!
P.S. 2: AHHHHHHHH AIRPLANES.
Garlicky Peanut Noodles with Crunchy VegetablesIf you liked this post, please: -Subscribe to Willow Bird Baking -Follow Willow Bird Baking on Twitter -Follow Willow Bird Baking on Facebook -Give this post a thumbs up on StumbleUpon -Pin It Other ways to share this post with friends!
Recipe by: Adapted from Not Without Salt's recipe inspired by Nigel Slater Yields: 4 servings
These noodles are bathed in a salty, garlicky peanut sauce before being topped with an array of crunchy toppings: carrot curls, bean sprouts, green onions, chopped peanuts, sesame seeds. A spritz of lime juice and a good toss finishes the dish in just 15 minutes. I love simple weekday meals.
Ingredients: 3 tablespoons peanut butter (or tahini if you'd rather, but I haven't tried it)* 1/3 cup soy sauce* 2 tablespoons rice wine (or dry white wine) 1 tablespoon rice wine vinegar 1 1/2 tablespoons Sesame oil 4 cloves garlic, minced 1 tablespoon chopped shallot 4 servings' worth of spaghetti (or other long noodle) *You may need to adjust peanut butter and soy sauce to your taste preferences (more peanut butter for sweetness, more soy for saltiness)
Optional Toppings: carrot curls (just take a vegetable peeler to a peeled carrot to get these) bean sprouts (boil these for a few minutes and then rinse in cold water for safety) chopped green onions chopped peanuts sesame seeds squeeze of lime
Directions: Boil salted water over medium-high heat and cook pasta to al dente according to package instructions. Drain, return to pan, and set aside.
In a food processor, combine the garlic and shallots and process until fine. Scrape down the sides of the processor bowl with a spatula and then add the peanut butter, soy sauce, wine, vinegar, and sesame oil and process until combined. Add this sauce to pasta in pan and toss to coat.
Serve pasta on plate topped with shredded carrots, green onions, chopped peanuts, sesame seeds, bean sprouts, and a slice of lime.