i'm trying hard to like you. but um...
you kind of suck. i won't go into detail here. we both know what this is about—you totally dropped the ball today. i'm open to apologies and if you want to make it up to me, here's a list of ten possibilities.
next week, i'd rather:
1. see the "picasso looks at degas" art exhibit at the clark. afterward a picnic with homemade cashew butter and honey sandwiches on toasted sourdough bread.
2. drive to rhode island and swim in the rain. then eat ice cream. on the beach. under the stars. in near darkness.
4. hear you say you're sorry. and that you've had a week to reconsider and the answer is really. yes.
5. get lost with my camera. on the subway. in new york.
6. find two tickets to the solid sound festival at mass moca in north adams.
7. go sea kayaking in hawaii. any old island will do. especially maui.
7.5. eat fresh picked mangoes, papayas, and passion fruit after sea kayaking. camp on the beach.
8. shop at the farmer's market. i'll buy, you'll cook. we'll drink champagne.
9. go to the airport. buy three around the world tickets. back in six months.10. finish that story i've been writing. then swim in a lake. or pool. or pond.
p.s. i made this salad for you. hope you like it. i added some extra ginger, because you know i had to...The July 2010 Daring Cooks’ Challenge was hosted by Margie of More Please and Natashya of Living in the Kitchen with Puppies. They chose to challenge Daring Cooks to make their own nut butter from scratch, and use the nut butter in a recipe. Their sources include Better with Nut Butter by Cooking Light Magazine, Asian Noodles by Nina Simonds, and Food Network online. p.s.s. i made a few changes to the recipe, see below. Asian Noodle Salad with Cashew Dressing Asian Noodle Salad: adapted from Thai Noodles with Peanut Sauce from Cooking Light, October 2002 Asian Cashew Dressing: adapted from “Chinese Peanut Dressing” recipe (p. 22) in Asian Noodles by Nina Simonds Yield: 4 servings Ingredients: Cashew Butter: 1 cup (240 ml) cashews* Cashew Dressing: ½ inch (1 cm) slice of fresh ginger, chopped (I used 1-inch chunk) 8 cloves garlic, more or less to taste, chopped (6 cloves) ½ cup (120 ml) cashew butter ¼ cup (60 ml) soy sauce 3 Tablespoons (45 ml) sugar 3 Tablespoons (45 ml) vinegar 3 Tablespoons (45 ml) toasted sesame oil ¼ cup plus 1 Tablespoon (75 ml) water Hot sauce to taste (optional) Noodle Salad: 1/2 pound (225 g) linguine or thin rice noodles 1 tablespoon (15 ml) olive oil 1/2 pound (225 g) small or medium shrimp, peeled and deveined (I substituted 1-pound marinated tofu) 1 large red bell pepper, cored and seeded, cut into thin strips (a handful of shredded carrots) 1 cucumber, peeled, seeded, sliced (two handfuls of shelled fresh peas, lightly steamed) 1/4 cup (60 ml) sliced green onions (1 small red onion & a handful of chives, chopped, and cooked until caramelized) 1/4 cup (60 ml) chopped fresh basil (a handful chopped fresh basil and 1/2 handful chopped fresh cilantro) 1 tablespoon (15 ml) chopped cashews (optional garnish) Lime wedges (optional) Directions: Make cashew butter: Grind cashews in food processor for about 2 minutes until smooth. (*Or start with ½ cup (120 ml) prepared cashew butter.) Prepare cashew dressing: Combine ginger, garlic, cashew butter, soy sauce, sugar, vinegar, sesame oil, and water in food processor or blender. Process/blend until smooth. Be sure to process long enough to puree the ginger and garlic. The dressing should be pourable, about the same thickness as cream. Adjust consistency – thinner or thicker -- to your liking by adding more water or cashew butter. Taste and add your favorite hot sauce if desired. (If the cashew butter was unsalted, you may want to add salt to taste.) Makes about 1 ½ cups (360 ml) dressing. Store any leftover dressing in the refrigerator. Prepare noodles according to package instructions in salted water. Rinse and drain noodles. Set aside. Heat oil in large non-stick pan over medium heat. Add shrimp to the pan and sauté for about 3 to 4 minutes or until opaque throughout. Alternately, cook shrimp in boiling water for about 2 to 3 minutes or until done. Slice basil into thin ribbons. Combine noodles, bell pepper, cucumber, onions, and basil in a large bowl. Add about ½ cup (120 ml) cashew dressing; toss gently to coat. Add more cashew dressing as desired, using as much or as little as you’d like. Scatter shrimp on top. Squeeze fresh lime juice over salad or serve with lime wedges. Sprinkle with chopped cashews if desired