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[blackknife]

          This is a rough estimate recipe. So do it all to taste. You could probably toss all the veggies in some garlic and oil and quickly braise them, too. I was thinking that this would be more like a cool pasta salad.  You could serve it with soup or a nice French bread. I love sourdough so I’d be all into that. D mentioned a tofu soup last night. I’m curious how it turned out. I’m going to make this on the weekend. We want to go to the Arboretum and this will be a quick dinner after or a painless lunch beforehand. We’ve never been so I’m kind of excited to go.

          Sometimes we get lazy and end up eating junk food because we didn’t plan ahead. However, Burger King makes a great veggie burger if I do get lazy and want to hit fast food. I’m going to have to cook tonight. I don’t know what yet. It’ll be something quick, though. I’d like to head to the gym and see if I can work myself out hard enough that I sleep through the night.

          Yeah, I know. I’m kind of rambling. I have fog head. It’s lunch time. Maybe I’ll actually eat and snap out of it and get back to work. *sending my love to D and C, loved the cuddle pile*

Summer Thai Noodles –Caine

Ingredients:

8 ounces of (whole grain) spaghetti, cooked al dente and drained.

¼ cup shredded carrots

¼ cup bean sprouts

¼ cup any X veggie (Bell pepper, or cabbage)

¼ cup peanut butter ( crunchy)

¼ cup crushed fresh peanuts (for topping)

¼ cup soy sauce

2 tablespoons rice wine vinegar (or some light vinegar, seasoned or not.)

1 tablespoon sesame oil

2 teaspoons chili paste

¼ cup of honey (optional)

4 green onions sliced

2 tablespoons sesame oil

 

Preparation:

Heat peanut butter in microwave to soften (20 seconds)

In a large bowl whisk together peanut butter, soy sauce, vinegar, sesame oil, chili paste and honey.

Add spaghetti, veggies, and sesame seeds

Chill until ready to serve. Serve at room temperature