I've had this twitch in my eye about the whole "rise above it" and "always stay polite" type posts I've seen cropping up all over and I figured out why that gets under my skin. To me it smacks first and foremost of "be ladylike." Especially when I read somewhere that "dog piling" is a feminine trait. Um, excuse me? It's not called girl piling. And what, boys don't gang up against each other and beat the ever-loving tar out of one another? Or is it cool that they use their fists and we use words, which is bad, mm'kay? *sucks in breath* That's one of the most backward things I've read in a while, and I've read some stupidity over the past week. Don't tell me I should be polite. That being polite and watching my tone (ahem) is the key to winning an argument, or at least, the only way to be able to live with myself.
Maybe it's the Texan in me (Molly Ivins, any one? Ann Richards?) but I speak my damn mind. Do I mess up because of it? Yeah. Do I feel good about myself, because I say what I feel? Hell yeah. Have I hurt people? Yes. But I have no problem admitting mistakes and saying "I'm sorry" if I have hurt someone. Do I think you (who I'm talking to) will feel better knowing how I really feel instead of being a snitty, back-biting pompous snot? Yeah. I do, actually. Remaining ladylike and watching our tone is what leads (sorry, but it's true) to "Keep Sweet." (For those not following, that's what the fundie LDS women are taught. I'll let your minds fill in the blanks.) That crap makes me think of my devout Uncle who berated his daughters for not putting on some "damn lipstick and looking like a lady should look." Maybe it's because I grew up in a cultish organization (LDS) where women are taught to not work, to be quiet, to follow our men blindly, and we can only be honored if we are stay at home moms. To, you know, a million kids. [/exaggeration. only a thousand.] Read between the lines: Keep Sweet. (aka: shut the hell up and where's my dinner?)
I don't believe I have to suffer fools. I don't believe I have to always turn my cheek. (Hell, no.) I don't believe I have to always be polite. (Please note I'm Southern. I'm almost ALWAYS polite. But still. I can cowboy up, you know'm sayin'?) Notice I'm using "I don't, I feel" and I'm talking about me. I'm not telling the people at large how they "should" behave, or what is ultimately the way to be. This is how I feel. Take it for what it's worth, ignore it, it's your brain-meat. But please. Don't tell me how I "should" be. When I gave up my membership to one of the most misogynist religions/cults out there, I was officially done with people telling me how I should behave, I thank you very much.
Now who wants some yummy Thai recipes?
I was wary. I told my kids they wouldn't have to finish their soup if they didn't like it. They all had seconds. This was so refreshing and light... I'm going to have the leftovers cold today to see if that's equally as good. I modified the original recipe, and put in notes to remind myself.
SHRIMP AND LIME SOUP
1 1/2 lb raw shrimp
8 C water
6 small Keffir lime leaves or 1/4 tsp lime rind (this was the outside of one lime - I didn't have the leaves, obv.)
1 TBSP chopped lemon grass, or 1/4 tsp grated lemon rind (again, used the rind. Forgot to get the grass)
2 tsp. nam pla , which is fish sauce (We thought it needed WAY more. I put in 1/3 cup. Perfect balance.)
1/3 C lime juice (this was three limes for me.)
4 TBSP chopped cilantro leaves (two hands full)
3 TBSP sliced green onions (three stalks - they were massive, though)
1 red chili, seeded and sliced into 1-inch strips (I ommitted this because of the kids. I added red pepper flakes to my dish and that was tasty)
slivers of green onion for garnish.
1. Peel the shrimp, de-vein if desired (eh) wash under cold water and pat dry. Set aside.
2. Heat water in large pot until boiling, add the rind/leaves/grass, whichever you're using, reduce heat and simmer for 10 minutes. Add the nam pla and cook another 5 minutes. (Mmm, the gym socks smell. *G* Tastes so good, though)
3. Add the shrimp and lime juice to pan and cook gently over low heat until shrimp firm up and turn pinkish. Take off heat.
4. Add chopped cilantro leaves, green onions, and red chili strips. Check the seasoning adding S&P if needed (a pinch of each at my end) and serve immediately. Garnish with onions, if wanted.
Serves 6. So. Freaking. Yummy. I do think it would be even better with the chili strips. But my kids are all "My mouth is burning!" and "It hurts, mommy!" and "I can't see, I can't see!" and "call 911." Whatever. They're so soft and weak. (Hahaha.)
Oh my gosh, my cookbook has a recipe for MONKEY. We're not trying that. :( Poor little :(|) It's Chiang Mai Jungle Curry, ftr.
SPICY SHRIMP CURRY contains no monkey.
3 1/4 C coconut milk (they have a recipe for making it on your own. Pfft. Note: get the FATTY kind, not the light kind. I know.)
2 TBSP green curry (ditto. Again I say: pfft. My store has it, and it's good. Note: this amount is HOT. If you don't like it that hot, make it tsps, not TBSP.)
2 tsp ground galangal (or ginger, fresh)
1 1/2 lb raw shrimp, shelled, de-veined if necessary. (Suck it up! Be a man and rub some dirt on it.)
2 TBSP nam pla (fish sauce)
rice to serve
Garnish: 1 TBSP green chili, cut into 1 inch strips, 4 basil leaves, shredded. (mmmmm)
1. Put the coconut milk in the fridge and chill for 1 hour, or until the milk fats rise to the top. Scoop about a third of the milk off the top and put it in a wok. Save the rest for later.
2. Bring the milk to a boil, then simmer, uncovered, stirring occasionally (no ass in that - got it in one \o/) until the coconut oil begins to bubble at the surface and the liquid reduces to a quarter of its original volume. Add the curry paste and galangal (ginger) and bring to a boil. Cook over medium to high heat until most of the liquid evaporates.
3. Pat the shrimp dry (so it doesn't pop/crackle and burn you) and add to wok, stir frying vigorously for 3-4 minutes until firm and pink.
4. Stir in the remaining milk and the nam pla and simmer for 6-8 minutes, stirring occasionally. Serve garnished with the chile strips and basil leaves accompanied or over rice.
Serves 4-6. Fan. Freaking. Tastic. You could shortcut with the coconut milk and use the lighter stuff, but you'll get a runny curry, and the flavor won't be as intense. On this dish, it really made a difference.
RICE VERMICELLI IN COCNUT MILK (sensing a theme? The kids love the coconut, what can I say. So does their mom.)
8 oz. rice vermicelli
2 tsp oil
2 eggs, beaten
2 C coconut milk (again, they want me to make this from scratch. Hahaha. No.)
1/2 C roughly chopped onions
8 oz. raw shrimp, peeled you know the drill
4 TBSP soy sauce
2 TBSP sugar
1 TBSP lemon juice
4-5 C bean sprouts (mmmm, crunchy)
3/4 C chopped green onions
Garnish: 3 TBSP chopped cilantro leaves, 2 red chilies, seeded and sliced
1. Soak the vermicelli in a bowl of warm water for 15- 20 minutes (um, I thought this was too long. I soaked mine for 8 minutes the first time, and it was fine. I also used boiling water from a tea-kettle, like the package said to do. *shrugs*) Bring a large saucepan to boil and the soaked vermicelli and cool, stirring occasionally, for 15 minutes. Drain the vermicelli WELL and set aside. (I have a large wok, so I used that, to keep from dirtying up another pan.)
2. Heat the oil in an omlet pan or small frying pan and add the eggs. Tilt the pan to form an omelet, lifting the side of the omelet to allow any uncooked egg mixture to flow underneath. Remove the cooked, set omelet from the pan and slice into thin shreds. Keep warm.
3. In a large wok or sauce pan, bring the coconut milk to a boil. Cook over high heat for 10 minutes, until a film of oil forms on the top. (I used the thinner milk for this, and it tasted just fine.) Stir in the onions, shrimp, soy sauce, sugar, and lemon juice. Cook for 5 minutes, then transfer half of the mixture to a bowl and keep warm.
4. Add the vermicelli to the remaining mixture inthe wok, mix well, and cook for 5 minutes. Stir in half the bean sprouts and green onion. Pile the vermicelli mix onto a serving dish and top with the reserved shrimp mixture and shredded omelet. Garnish with cilantro and chilies, serve with the remaining sprouts and green onions.
I'm going to make this tonight, and this time add a few squirts of chile sauce (yuuuuuum) to the omelet for some heat without the chiles at the end, because again, the kids are pussies. :D Tomorrow we're making crispy noodles with more vermicelli. Emily (my 6 year old) is very excited to watch it blow up in the pan. \o/
A massive storm with hail and potential tornadoes is getting ready to roll through. How happy am I that I have a new roof now? Pretty happy. Also, Imma go batten down my hatches. Have a GOOD and HAPPY day today. *smooches*