We have lots of granola orders to fulfill!
This time we’re shipping the boxes directly from Great Harvest (so you can smell the bakery when you open each one!) It’s a LOT of work – more than we realized – but there’s also satisfaction in processing orders too. Assembly line style!
In other foodie news, SAY Media [who I am working with for BERF!] just published this Eat This Map of the foodie world! Such a cool concept! I’m excited to see KERF included : ) Looks to me like I’m coming out of a pile of oats!
Dinner tonight was fab!!
Hillary brought over this cold sesame noodles recipe made with chicken and red pepper and it was incredible!!! Best cold noodles I’ve ever had. She adapted the recipe to suit her taste (which included leaving out the scallions for me : ) ) and gave me permission to share the recipe. It makes a ton, so be forewarned!
Hillary’s Cold Sesame Noodles
- 1/4 cup sesame seeds
- 1 (16 ounce) package linguine or fettuccine
- 1/3 cup peanut oil (or canola or vegetable)
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 1 tablespoon toasted sesame oil
- 3 tablespoons brown sugar
- 2 tablespoons lime juice (or the juice of half a lime)
- ½ teaspoon ground ginger
- ½ teaspoon garlic salt
- Red pepper flakes to taste
- ¼ teaspoon ground black pepper
- 3 cooked chicken breasts (about 1.5 pounds), cubed or shredded
- 1 finely chopped red pepper
- Heat a skillet over medium-high heat. Add sesame seeds, and cook stirring frequently until lightly toasted. Remove from heat, and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente. Drain pasta, and rinse under cold water until cool. Transfer to a large bowl. Add a drizzle of peanut oil to keep the noodles from sticking together.
- In a jar with a tight-fitting lid, combine peanut oil, soy sauce, vinegar, sesame oil, brown sugar, toasted sesame seeds, ginger, garlic, lime juice, red pepper and black pepper. Shake well.
- Pour sesame dressing over pasta, and toss to coat evenly. Gently mix in chicken and red pepper. If chilling overnight, use half the dressing the day you make it, and stir in the second half of the dressing right before serving. The pasta soaks up a lot of the dressing overnight, so this way your pasta won’t be too dry.
- Right before serving, add an extra squeeze of lime and stir.
We added some parsley for green garnish. I loved that the noodles were chopped and therefore really easy to chomp!
And we took our bowls down to the tele to watch some LOST! We have 3 episodes left in season 3 – and the plot keeps on thickening!!!
My contribution to the potluck (other than some extra bell pepper) was some Jeni’s Ice Cream!
Brown Butter Almond Brickle. The brickle part was incredible! I still love Salted Caramel the best ; ) The three of us doing pretty well working off a pint.
Cute mug was a Christmas gift from Faith! I believe her mom made it and I love the shape and color! It held a paperwhite bulb that I grew for a while and it has just now turned into a serving dish.
It’s 10:26, so I’m ready for bed!