The darlings hard at work in their Superkids workbooks.
Yesterday was the one month anniversary of our quarantine! I didn't receive any gifts, cards, or flowers, but I'm sure they will come. I mean, most of the people who read this are 12 hours behind my time zone. So that explains it. I always feel special that I know the future.
Anyway, in my life, I have gradually become a food snob. I like to cook wonderful and exotic things, and I don't really enjoy things like, say, a peanut butter and jelly sandwich or Ramen Noodles. Actually, when we were in Belize, we ate Ramen noodles about six times a week, and I REALLY REALLY hated it. I felt like I would chew and chew and chew and still have a plateful. Ick.
BUT desperate times call for desperate measures. Truth be told, I am not desperate by any stretch of the imagination, but I have had to become a little resourceful, if you will.
There is a small store on campus that sells things like ice cream bars and sodas and things that the students like to eat. They also sell instant noodles, which I have grown to love again! I have to prepare the instant noodles in my own special and compulsive way, using a sauce recipe adapted from my Thai cooking class' 'cashew nut chicken'. Follow along with my easy step-by-step process.
Put small pot of water on to boil.
Break block of instant noodles into fourths or thirds, depending on mood. Add to boiling water.
Locate seasoning packets. Disgard. I repeat, DO NOT USE SEASONING PACKETS!
In a medium sized bowl, combine the following :
1 teaspoon honey
1 teaspoon oyster sauce (a base for so many Thai and Chinese dishes)
2 teaspoons soy sauce
As noodles are boiling, seperate them with a fork.
Drain noodles in a collander.
Add drained noodles to sauce mixture and toss with a fork until coated well. It should be an appetizing dark brown color.
So tasty, yet so inexpensive and easy. The entire process takes less than 10 minutes. But you don't have to take my word for it! *shiney smile* *thumbs up*