So much yum
On the one hand: it’s a pretty straightforward recipe (before adaptation, anyway)
On the other: before I come home, some nights, one or both of us will text the other about feeling like ramen but not like going out, at which point it’s a matter of time before this particular recipe comes into play. We make it often enough that most of the things required are on hand, and the things that aren’t can be picked up on the way home (when you remember to.)
Side note: lemon grass freezes pretty well, as does ginger. It wouldn’t be all that hard to assemble little freezer bags of aforementioned aromatics, along with whatever else you might like to add (I’ve been thinking about lime leaves, maybe.)
Usually I’ll queue up an inadvertently melancholy playlist (though I keep telling myself that maybe The National isn’t the greatest thing to sing when you’re cooking and then do it again, but anyway), throw all the aromatics into the water before stirring in the “better than bouillon,” and having typed this admission I can feel Kristen’s disapproval from all the way across the country (because I should either be making my own stock or making my own better-than,) and the night I made the bowl above, I then realized that there was nothing suitably green in the fridge, and so turned the stove off, put a sweater on, and then ended up inspecting heads of garlic for firmness and asparagus for consistency at one of the local markets.
The extended soak time didn’t do the broth any harm, so while the bacon simmered, it was easy enough to handle the rest of the prep (boil water for five-minute eggs and three-minute noodles, chop garlic, break off what always seems like a distressingly large amount of inedibly woody asparagus bottoms, get a frying pan ready.)
After that’s done, it’s a minor matter of juggling pans: pull the bacon out of the broth, slice it up, and then render into crispness but not burnitude; throw some chopped garlic and asparagus into the bacon fat along with a little smoked salt; soft-boil some eggs and then cook your noodles in the same water. Somewhere in there, strain the solids out of your broth, but pull the whole garlic cloves out, mash them with the flat of your knife, and stir them back in. It won’t taste like garlic: merely velvety and a little sweet.
When it comes time: to lay the noodles in the bottom of the bowl, and then top with the bacon, egg (poached, fried, or soft-boiled, depending on the day,) asparagus (sometimes it’s a different vegetable, sometimes it’s just frozen spinach that went in with the noodles,) before pouring the broth over.
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They come over with a bag that’s got haloumi, wine, crusty bread because they went by the bakery on the way. And everyone plops down somewhere in the kitchen, and we set up little prep stations, everyone with their wee corner, someone always standing in the way of the compost, and there’s music and chopping and I always wish for more knives and butcher blocks. We make a meal together that goes well into the night.
A great supper begins by putting guests to work.
Need to actually do this
Greek Yogurt, sunflower seed butter, vanilla bean honey, cocoa nibs, dried cranberries, chicory granola, fresh strawberries. Starting this week off right! #vscocam #healthy #breakfast
i am obsessed with water bears ahhh
One easy spaghetti squash recipe! Meaty mushrooms, thyme and a good dose of parmesan bring earthy, savory and rustic Italian flavors to the forefront.
So down with this
4 years ago! we were such babies isabelp
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This woman is perfection
i made a sweater to wear for thanksgiving
Where was this 5 years ago srsly
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