There’s something about Saturday night that makes me really sad. I know it’s waaay premature, but by the time 7:00 rolls around, I start to get a little sad that the weekend is ending. Usually we spend Saturday running a million errands, so it feels like it speeds on by faster than Henry high on catnip.
And that is fast.
On an unrelated note, Fritz and I have done a lot of talking lately. Not about anything important, but just sitting around and chatting without doing anything. We stayed up until 12:30 the other night just ruminating on whatever topics happened to come up, and this morning we stayed in bed for an hour drinking coffee and thinking out loud.
I don’t know what spurred this trend, or how long it will last, but it feels nice. In fact, it kinda feels like when you first start dating someone and you’ll stay up late and put off errands no matter how sleepy or cranky you’ll feel when you have to make it up later. Normally Fritz and I are just so busy that our days are all about how much we can multitask.
Maybe I should have a greater awareness of making that dedicated conversation time happen more frequently. I’m usually so “GO-GO-GO” that I don’t really like to sit around (in theory), but if I didn’t spend as much time watching Chopped and imaging what I’d make with grape soda, cheez whiz, and ground baby squid, I’d be able to enjoy more of that quality time that really matters.
Not really sure where I’m going with this. May I suggest a new soup recipe?
Thai Chicken Soup (adapted from Darlene Schmidt)
- 2 C shredded chicken (I used all the leftovers from a small roasted chicken I had made the night before)
- 8 C chicken stock (low sodium, if possible)
- 3-4 cloves garlic, minced
- 1″ piece of ginger, minced
- zest and juice from one lime (about 2 t zest, 2-3 T juice)
- 2 T fish sauce
- 1 T soy sauce
- 1 T hot chili paste (adjust according to your preference–start slow!)
- 1 red pepper, diced
- 4 C broccoli florets
- 1 can light coconut milk
- salt and pepper to taste
I loved how easy this soup was to put together. As I said in the ingredients, I had made a roasted chicken the night before for dinner. Overnight, I combined all the chicken bones with water, bay leaves, onion, garlic, and salt in a crock pot to make some chicken stock.
The next morning, I brought the stock to a gentle boil (you can obviously use store-bought!). Add the remaining ingredients up to the coconut milk, and let it simmer for about 10 minutes, or until the broccoli and peppers are tender.
Remove from the heat and stir in the coconut milk. Season with salt and pepper to taste.
When I first saw this recipe, I strongly doubted that I would enjoy the broccoli florets. I’m not a huge fan of broccoli and cheese soup, and was afraid that the broccoli would be overwhelming.
Wrong. So wrong. Combined with the coconut, spicy chili paste, and sweet bell peppers, the broccoli was amazing. It was so tender, but it didn’t fall apart in the soup, either.
The broth is the star of this soup. Fragrant and complex. Spicy and fresh.
I’d add some bean sprouts next time, and possibly mushrooms if I had them on hand.
Before I go, I have two important questions for you:
- Is it still standard to put two spaces between sentences? I read somewhere that it wasn’t, and felt extremely concerned for my readers that have been forced to pause exceptionally long between phrases.
- What food are you making/eating for the Superbowl tomorrow? I honestly couldn’t care less about the two teams that are playing, so I’ll have to focus all of my attention on stuffing my face.