Let's talk food

Since there's no new news on the adoption front, other than Daphne and Greg should only be a few hours away from touch down in Hong Kong, (it's almost Fubo time!!) I've decided that I'm going to share some of my adventures in food. Of course I have been doing that all along, but now it gives me something to focus on other than referral rumors.

So today I met Trixie for a "quick" three and a half hour lunch at one of my favorite lunch places, where I enjoyed a delicious fried green tomato sandwich and Trixie made a shrimp po'boy "healthy" by ordering it on whole grain bread! We were two of the first customers when they opened and by the time we left, the kitchen staff was eating lunch. Our lunch ran so late, that I barely had time to stop at the grocery for final dinner ingredients.

Eammon and I both have been feeling somewhat under the weather, fighting off the plague or whatever it is infecting everyone. So in an attempt to avoid my annual bronchitis and Barry White sound-a-like voice, I decided the best thing for us was to sweat out whatever evil lurks within us, with hot peppers and of course chicken soup. For the best of both, I made one of our favorite soups, Tom Kha Gai. We both enjoyed the soup but it's funny how we each experienced the heat of the peppers. I thought the soup had a little kick and it made my lips tingle. Eammon on the other hand realized the full sweat factor, making a lovely dinner partner stripped down to his boxers, wiping his brow with a towel. Hey, if the soup doesn't cure me, having dinner with a handsome half naked man sure works wonders!

Tom Kha Gai
Spicy Thai Chicken Soup with Coconut Milk

4 c. chicken broth
1 T. lemon grass, fresh minced
3 T. Thai fish sauce
4 cloves garlic, minced
2 T. fresh grated ginger
3 Serrano peppers, thinly sliced into rounds
2 tsp. chili-garlic sauce
juice of 4 limes
2 (14 oz.) cans coconut milk
2 chicken breasts, boned, skinned and sliced thinly
1 (10 oz.) can straw mushrooms, drained
1/2 c. cilantro, chopped

In a stockpot, bring the chicken broth, lemon grass, fish sauce, garlic, ginger, Serrano peppers, chili-garlic sauce and juice of 4 limes to a boil. Stirring, add the coconut milk and bring to a simmer for 5 minutes. Remove from the heat and add chicken allowing it to cook through in the hot liquid. Add the drained mushrooms and the cilantro.