Wise words from one of my homeboys. After going through some crazy, seriously unbloggable shit these past few weeks, I found myself smoking much more than was reallllllly necessary. I don't like when that happens, so, I stopped. Doing yoga while being a smoker is, as my homie says, fully retarded. I'm also inspired by being back in California where there are hills to walk up and oceans for swimming in.
It always takes about 3-4 days before my whole...yuck that's in my lungs goes away, so I've got a bitch and a half of a sort of head cold/purging thing. This is the part that sucks the worst. I don't know if I should take cold medicine or just let it all work itself out. MMMM.
I don't find the cravings most people have too troublesome. It's a bad habit more than anything else. I do always miss the social aspect of smoking. It's kind of fun being in the bad kids club, and to stand around a doorway shooting the shit with strangers. But I'll probably do that anyway.
I will still have the occasional smoke at a party and yall simply cannot stop me from that. I am from Flavor Country. But! this leads me to another Thing! (See what I did there?)
Srihacha Soup Thing
This is truly a Thing in that I've made it differently each time. I always make it for myself when I don't feel well, so I rarely remember when and why and what goes in it. Other than hot sauce, cos hot sauce makes my world go round. It's sort of like pho, sort of like miso, and sort of like a big ol mess.
ingredients:
Srihacha (you can use whatever you want, but that's what I use.)
miso or chicken broth
Cilantro
Noodles, tofu, chicken, whatever you want. I am not ashamed that I have used leftover spaghetti in this.
You're making a soup, smarty. It's not that hard. Boil your stock or water. Don't put miso in boiling water or you'll kill all the awesome whatevers that are in it. Pour yourself a big ol dollop of Srihacha at the bottom of your bowl. Pour in soupy goodness. Tear up the cilantro small enough that you can eat it on a spoon, but don't go all crazy chopping it. You're sick, remember?
Plunk your whatever else deliciousness (chicken! tofu! noodle!) to round out the soup, and eat. :)
Show us the first sign of spring.
There's two challenges to shrimp thing: it's time-intensive, and the secret ingredient is butter. (and it makes a holy mess of the grill. No one cares.)
Shrimp Thing
a bunch of large shrimp, shells on, not frozen.
butter
more butter
cilantro
garlic
lemon juice & zest
a couple of chilis - dried or fresh
salt & pepper
other stuff as you see fit: sub in basil for the cilantro if you have one of those weirdos around who hates cilantro, srihacha, like I said, the secret ingredient is butter. Basically, you're aiming for a good balance of spicy/tangy. I like more lemon/lime than most folks, so I grill those along with them. Mmmmsmokeylimeygoodness.
Directions:
Chop, mix everything in a bowl. (except the shrimp, smartass.) You'll want that butter to soften first, so don't get one of those friends who wants you to make it too excited yet.
Recruit someone to help you with this step - you're going to sort of leave the shrimp in their shells, but devein them as well as you can.
Make a cut though the back of the shell straight down.
Send someone to bring you some wine. This next step takes forever.
Then, you stuff each side of the shrimp with that butter mixture. It's messy. I've used a spoon with some success, most mostly, it's just gettin in there with your hands. Your hands will be soft after this! Yay!
Put the shrimp on a cookie sheet or something like that. Put the shrimp away in the fridge for a couple of hours so that when they hit the grill, the butter doesn't just melt out everywhere.
Enjoy your newfound fame as someone who makes Shrimp Thing.
What's a little thing you do every day that brightens the lives of those around you?
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I tell at least one person every day that they are AWESOME. Or that they are my favorite. Or that they just won the day for an excellent joke.
You, reading this post? You're awesome too.
Bok Choy Thing originally started from Nigella's cookbook as a dish made with salmon. I honestly don't care for a big honking slab of salmon - it's just really too rich for me. And also I ate a LOT of it living in the Northwest. If it ain't sashimi, I'm taking a pass.
So with Defattening Project 2K9 came the very explicit directions to eat more veg, especially leafy greens. Mushrooms are also good for ya. Hence - Bok Choy Thing.
Three (heads? bunches? units?) things of baby bok choy
big scoop of shiitakes/small mushrooms
ginger - chopped fine
garlic - chopped fine
chiili garlic sauce or srihacha
scallions, cut on the bias
tempeh/tofu if you want it
brown rice, if you want it.
toasted sesame oil
shoyu or soy sauce
Rough chop the bok choy, seperating the green leafy bits from the white, more dense bits. Slice your mushrooms if you're into that, Michel Richard says they're better whole.
Get your pan hot, throw in some of the sesame oil (not too much of this, it's strong) and the white parts of the bok choy. Mushrooms hit the pan about a minute after. Then the ginger, garlic, chili-garlic and soy sauce. Stir it all a bit. Chuck the green leaves in and cut off the heat, letting them just wilt a bit. Serve with lime wedges if you're a freak for limes like me.
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