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T. went off to the beach with the sitter.
I took A. to McT. We walked (scootered) to see how long it would take. I think I’m going to allow 25 minutes. She has a ton of bug bites (a mosquito got into the house and it took me over a day to find and kill it — it was very bloody when I finally got it), and I forgot to bring the stuff with me, so R. drove over and picked us up. I felt moderately ridiculous, but better that than have her refuse to walk tomorrow morning because over overheating and itching today. I’m going to make sure I bring the stuff with me, and probably leave it with the nurse.
I’ve been making pad thai lately, with a sauce loosely inspired by the Mark Bittman version on NYT Cooking. I’ve swapped out his use of honey for maple syrup (this is a theme for me: the APD variant I made with bourbon replacing mezcal, maple syrup replacing honey, but leaving the mint, lemon and Aperol turned out really well). The first round, I made with tamarinds in the pod. The second one, I used the Tamicon paste that R. found in the fridge for me. I used up the last of the garlic on round one, so the second one only had scallions in terms of things R. can’t eat.
I’m feeling really good about this. Like the General Tso’s problem, once I took the whole thing seriously as a sauce, it was quite easy to drastically reduce amount of sauce, and also really cut back on the sodium in this entire dish, while retaining the flavors that make me really love it. It helps that I consistently have things like limes, cilantro, etc. in the house (that haven’t gone horribly wrong in the fridge drawer). But the real motivating factor was eating it several times while we were in Vermont without any negative effects. It really does seem to be only the shrimp / shrimp paste that gives me headaches.
I’m not sure how it happened, but the dry roasted Planters peanuts I had in the pantry and used in the dish turn out to have garlic and onion in the spice mix, but at a level that R. can eat by the handful without negative effects. It added a nice little extra to the dish.
I took A. to McT. We walked (scootered) to see how long it would take. I think I’m going to allow 25 minutes. She has a ton of bug bites (a mosquito got into the house and it took me over a day to find and kill it — it was very bloody when I finally got it), and I forgot to bring the stuff with me, so R. drove over and picked us up. I felt moderately ridiculous, but better that than have her refuse to walk tomorrow morning because over overheating and itching today. I’m going to make sure I bring the stuff with me, and probably leave it with the nurse.
I’ve been making pad thai lately, with a sauce loosely inspired by the Mark Bittman version on NYT Cooking. I’ve swapped out his use of honey for maple syrup (this is a theme for me: the APD variant I made with bourbon replacing mezcal, maple syrup replacing honey, but leaving the mint, lemon and Aperol turned out really well). The first round, I made with tamarinds in the pod. The second one, I used the Tamicon paste that R. found in the fridge for me. I used up the last of the garlic on round one, so the second one only had scallions in terms of things R. can’t eat.
I’m feeling really good about this. Like the General Tso’s problem, once I took the whole thing seriously as a sauce, it was quite easy to drastically reduce amount of sauce, and also really cut back on the sodium in this entire dish, while retaining the flavors that make me really love it. It helps that I consistently have things like limes, cilantro, etc. in the house (that haven’t gone horribly wrong in the fridge drawer). But the real motivating factor was eating it several times while we were in Vermont without any negative effects. It really does seem to be only the shrimp / shrimp paste that gives me headaches.
I’m not sure how it happened, but the dry roasted Planters peanuts I had in the pantry and used in the dish turn out to have garlic and onion in the spice mix, but at a level that R. can eat by the handful without negative effects. It added a nice little extra to the dish.