7 Quick Takes {36}

1. At the risk of losing all of you at the beginning of my takes to this awesome website, I am posting it first http://pinstrosity.blogspot.com/.  But it is totally worth it, especially if you are a pinning maniac.

2.  There was a coffee spill on the laptop yesterday.  It killed keys 1 thru 0 along the top.  I am unable to "exclaim" anymore.  Which means I can't say mean things anymore and wrap them up sweetly in exclamation points to soften the blow.  I am a monotonous typer now and I have no idea how to cope.  I'm already boring the hell out of myself.  I am also unable to type the percentage sign, ampersand, at symbol and parenthesis.  I am completely lost.  I can't smiley face.  I can't exclaim.  I now am forced to face my exclamation point addiction face-on.  

3. After seeing and sharing this hysterical photo on Facebook last week:

We gave it a Gale-whirl:

But since you couldn't see Elena's face, we tried standing up the next day for our group shot.

Roman is angry.  But just because he don't need no stinkin' help

He can stand all by himself.  OY exclamation point

Well - he's not COMPLETELY independent yet smiley face

4.  I just made it three whole takes without talking about food.  WHAT?exclamation point

So here is my new post-worthy recipe.  If you have any of these, or just most of these ingredients on hand, make this recipe.  Your taste-buds will thank you.  But then you might cry when you finish the leftovers.  So buy triple of all the ingredients so you can make it 3 times.  

Shrimp Pad Thai

• 4 tablespoon soy sauce
• 4 tablespoon water
• 4 tablespoon creamy peanut butter
• 2-3 teaspoon Asian chili paste
• 6 tablespoons Expeller-Pressed Coconut Oil
• 3 cloves minced garlic
• 2-3 teaspoon minced ginger
• 1/2-1 cup julienned mixed vegetables (carrots, yellow squash, zucchini
• 12 medium to large shrimp peeled and deveined
• 1 package rice noodles soaked in water for 50-60 minutes
• 2 eggs scrambled in exp pressed coconut oil and salted
• 1 cup bean sprouts
• 3 tablespoon packed light brown sugar
• 3 tablespoon rice wine vinegar or distilled vinegar
• Chopped Romaine lettuce for garnish
• Chopped jungle peanuts for garnish

Directions | Numbered...

In a small bowl, whisk together the soy sauce, water, peanut butter, and chili paste until smooth.

Scramble two eggs in expeller pressed coconut oil and lightly salt.

Heat a large wok over medium-high heat, and add coconut oil. When the oil is hot, add the garlic and ginger and let cook until fragrant, about 1 minute. Add the vegetables and shrimp, and stir-fry until shrimp is cooked through, about 2 minutes. Add noodles and toss to coat. Add eggs and bean sprouts

Add peanut/spice paste, brown sugar and cider vinegar and toss to distribute. Cook until heated through, about 2 minutes.

Spread chopped romaine on a platter. Serve pad Thai on top of lettuce and garnish with chopped jungle peanuts.

 Photography 101 Fail

If you are lucky, your kids won't like it.  And then you can eat directly off their plates.

5. I think one of the reasons why I am branching out into ethnic cuisine is because during Lent last year, I really struggled to make meat free dishes on Fridays.  I am trying to learn out to cook foods that are nutritious parenthesis not pizza endparenthesis, and meat-free.  We also can't afford to cook with a ton of meat anyway.  So, our next recipe is Indian exclamation point.

Look at my spice mountain :]  Mmmmmmm...

I think I have posted this recipe before?  But this one is a little different and very mild and subtle.  Delish/ can that be my new exclamation point???

Chana Masala - Chickpea Curry

Ingredients

• 1 tbsp. olive oil
• 1 large onion diced
• 4 cloves garlic minced
• 1 fresh hot pepper minced optional
• 1 tsp. sugar
• 1 tsp. cumin
• 1 tsp. coriander
• 1/2 tsp. garam masala or curry powder
• 1/2 tsp. turmeric
• 1/4 tsp. paprika
• 1/8 tsp. ground ginger
• 1 cup dried chickpeas cooked or 2 cans of chickpeas, drained
• 1 can tomato sauce or diced tomatoes
• 1/2 tsp. amchoor powder (optional)
• 1 tsbp. butter
• cayenne pepper or hot chili powder to taste
• salt to taste

Directions | Numbered...

In a saucepan over medium-high heat, saute the onion in the olive oil until soft and golden brown. Add the garlic and hot pepper, if using, and stir, cooking until soft and fragrant. Add the sugar and spices and stir to coat the onions, keeping the ingredients moving so that they cook but do not stick too much to the pan. Add the chickpeas and tomatoes, stirring to combine, and scraping any brown bits from the bottom of the saucepan. If using amchoor, add it now. Allow the mixture to come to a boil, then lower the heat and gently simmer to bring the flavors together for 10 minutes, adding a bit of water if the curry becomes thicker than you desire. Stir in the butter before serving.

6. After watching Fireman Sam for the umpteen billionth time, I kicked the kids outside.  I checked on them after a few minutes and found them playing Fireman Sam.

They built their very own firetruck

It was pretty awesome.  Until Leo figured out that Elena wasn't pulling her own weight.

7. The blacktop in our backyard turns the kids feet black within seconds of contact.  I'm sure we are leaving a trail of black footprints everywhere we go.  It is pretty gross.  But, I do bathe my children.

Go see Jen for Takes with real exclamation points