I’ll Be Back!

I’ve had a busy month with the start of the school year and adjusting to classes, work, and my new place…but there has also been a wedding, plans for a bridal shower, babies being born, and my annual fundraiser in the works!

Plus, I’ve done a little sewing and cooking!

Starting next week, you’ll see lots more from me!

Don’t worry…I haven’t had time to write to anyone else either, including my penpals…if you are a loyal blog reader, you are not the only one being neglected!

Hope you’re having time for yourself!

Sutliff Tavern — My new favorite dive

To celebrate before the students arrived, several colleagues and I went to Sutliff Tavern, a nice little cash-only dive in the middle of no where.  In fact, one of our instructions for driving indicated, “If you feel like you’re lost in the woods, you’re probably going to the right place.”  Serving great beer, the food was greasy and delicious, and there was a lot of character.

We pulled up and there’s a ramp, which makes it more accessible:

There’s a bridge, but first the sign:Now for the bridge:

And a beautiful spot for a picnic:

Inside, you will see animal skulls hanging on the wall:

And dollars hanging from the ceiling:

Crockpot Pad Thai

I absolutely love Thai food.  I don’t think there is anything I enjoy more than Thai food.  I can hardly believe I only started to eat it within the last 10 years.  But, then again, in my home town there wasn’t much beyond meat and potatoes food, and it’s been fun to try different types of food and enjoy them.  I have gradually moved beyond using salt, pepper, and ketchup for flavorings.  I’ve learned to love spicy food and appreciate the sweetness Thai food has to offer.  Well, since moving here I have not yet found Thai food I love and while it’s something I’ve always wanted to learn to make, I have not yet had a chance.  So, I decided to try making it.  I found a great recipe while surfing the web and modified it a bit to match my needs.
I enjoyed the slight modifications I made and how it tasted, but I really enjoyed what happened when I reheated it on the stovetop in a little bit of oil. I made the mistake of using honey roasted peanut butter, so it had a little different flavor than I would have preferred, but I would absolutely make this again.
Modified from: The Stay at Home Chef

Crockpot Pad Thai.jpg

Crock-pot Chicken Pad Thai
Yield: 6 to 8 servings
5 chicken thighs (or 2 chicken breasts — depending what’s on sale)
4 Tbsp soy sauce
⅛ C fish sauce
¾ C peanut butter
2 Tbsp packed brown sugar
7 cloves garlic, minced
3 t ginger
1 T rice wine vinegar
1 ¼ C chicken stock
1/8 t white pepper
1 T siracha chili paste
1 bunch green onions, chopped
3 carrots, julienne sliced
1 package rice noodles
Red pepper flakes

Combine everything in crockpot but chicken, green onions, carrots, rice noodles, and the garnishes.  Mix together.  Add chicken, cover, and cook 4 hours.  Use a fork or the back of a spoon to pull chicken apart and shred it naturally.  Add green onions and carrots and cook 1 more hour.  Add rice noodles and 3-4 c water or chicken broth and continue cooking for 30 minutes.  Watch and add more water as needed.  Add red pepper flakes for heat.
Squeeze lime juice and cilantro over the noodles for serving and provide flavor.

Today doesn’t need to repeated…

We’re in the midst of Orientation on campus and things were going fantastically for the most part.  And then this happened and I realized where my extra cash is going for the week…

 

Hoping your week goes better (but really, I have really high spirits and even this isn’t going to get me down…)