team, have i mentioned lately that i’m super grateful for you? each one of you. the readers, the regulars, the cooks, the first-time readers, the commenters, the pinners, the tell-your-friends-and-coworkers-ers, the lurkers, the non-cooks-but-still-read-anyways-ers. (did i miss anyone??) all of you.
i thought today was especially apropos to mention this since i am posting my 100th recipe. i know, right?! how did that happen?? and what are milestones for, if not reflection. so, if you’ll indulge me briefly:
frequently recipes don’t work perfectly the first time i try them. sometimes they don’t work the second time. occasionally they don’t even work the third time (and then i usually throw the idea the heck out because ain’t nobody got time to keep banging their head on the wall – or oven door, as it were). when they don’t work though, and i’m starting to get frustrated, i remind myself about you – my internet team.
i remind myself that there *is* actually a purpose to what i’m doing, beyond just trying to dirty every dish we have. you’ve told me how you’ve made my recipes for dinner, how you thought the story i wrote was funny, how you like looking at the pretty pictures. in short, that what i’m doing matters and adds value to your day. and that means everything to me. so THANK YOU for showing up here and supporting me, each in your own ways.
so, even though i don’t particularly like the traditional thanksgiving menu (i know, i’m sorry. here’s a peace offering and keep your eyes out over the next few weeks for a few more not-quite-traditional thanksgiving-ish recipes…*), i do appreciate the gratitude mindset that pops up every year around this time as the holiday draws near.
this year, as i reflect on what i’m grateful for, you, my internet team, are high up on that list. and not just because you give me an excuse to make the same peanut red curry twice in one week…
right! the peanut red curry (also known as The Reason You Came Here in the First Place). umm, it’s really good. secretly, we didn’t even need an excuse to make it twice in one week and certainly nobody was complaining about the repetition. in fact, there was actually a bit of, “oh, is that the last of the leftovers?” going on (sorry dear!).
besides the fact that it tastes great, it also benefits from being a meal that you can prep as much or as little in advance as you want. going start to finish (including making the peanut red curry sauce) takes just under an hour and a half. BUT! but, you can make the sauce, and/or prep the veggies, or even make the whole recipe in advance (see above re: fighting over the leftovers. both times.). so you can totally make the recipe work around your schedule.
and speaking of flexible, you can basically put whatever you want in here. i suggested carrots, green beans, onions, red peppers, and tofu because that’s what i like but toss in whatever you like (just keep roughly the same overall quantity). chicken or shrimp would certainly work here, as would a number of other veggies. as always, you do you. and i’ll keep being grateful that that includes hanging out here with me.
*also, as much as i don’t like thanksgiving food, i lovelovelove christmas food! well, all the ginger(bread) and peppermint parts anyway (but not together; that’d be gross). so don’t worry, i have pleeenty of christmas-y recipes coming your way.