Who doesn’t love chicken noodle soup? Well, maybe not vegetarians. This recipe can be amended easily: swap chicken for tofu, chicken broth for vegetable broth, and fish sauce for soy sauce. It’s a noodle soup good for everyone… even those who think they don’t like coconut. If someone you know doesn’t like coconut (like August), you might get them to like it at least in this soup (she does).
2 14-oz cans of coconut milk
3 cups of chicken broth
1 lb (or more) of udon noodles
3/4 lb. of boneless, skinless chicken breast
1/4 cup of fish sauce
The juice of 1 lime
2 tbs. of peeled and grated lemon grass
2 tbs. of sriracha
1 tbs. of grated ginger
1 tbs. of peanut oil
1/2 tsp. of turmeric
Mung bean sprouts, minced cilantro, and lime wedges for garnish
2 coconuts halved for serving vessels, if you want to make it cute
Thin slices of Serrano peppers, if you want to make it spicy (not pictured)
Heat the oil in a large sauce pot over medium heat. While the oil is heating, slice the chicken in thin strips width-wise. Saute the chicken in the sauce pot for 3-4 minutes, until lightly golden brown – it doesn’t have to be fully cooked.
Add all the ingredients except the noodles and the garnishes. Reduce heat to low and simmer for 12 minutes, stirring occasionally. Add the noodles and continue simmering for another 3 minutes. Serve immediately, garnished with a large pinch of bean sprouts, a sprinkling of cilantro, and a lime wedge.
After enjoying banana cupcakes, something that I never thought I would enjoy because bananas are my second least favorite fruit, I felt emboldened to try a beer that’s brewed and flavored with my absolute least favorite fruit, coconut. The name Stone is on the label but not in the biggest font, for this IPA was the brainchild of Robert Masterson and Ryan Reschan (“R&R”). They were the winners of the 2013 American Homebrewers Association homebrewing contest. Paul Sangster and Guy Shobe from Rip Current, and Mitch Steel of Stone, have worked with Robert and Ryan to make their concoction available to the public for a very limited time. At 7.75% ABV and 90 IBU, the hops and headiness let you know there is no mistake that this is an IPA. I love bitterness in beer, particularly IPAs, but before sipping I was worried that the coconut would turn me off. To be honest… I couldn’t taste any coconut. Zach the supertaster took a sip, and confirmed that there really isn’t a coconut flavor. He would know as a supertaster, and I definitely notice it when present because I dislike it so vehemently. If you pick this up and you’re really looking forward to a tropical coconut experience, you will be disappointed; but if you love a good IPA, this hits the spot.
Depending on your age, you may have nostalgia for different candies. And also depending on your age, there are many candies that you may never have heard of before. Next time you get a craving for some sweets, look down the aisle to see if anything different might catch your eye.
It would seem like orange and yellow are indicators of how many generations a candy has been around. The while labels are the oldest, with Valomilk from 1903 and Cherry Mash made since 1918. The youngest of this assortment are the Mallow Cups, which have been in production since 1936; in comparison, globally popular M&Ms have been around since 1941. Even if these candies aren’t so widely known or consumed today, each had its moment of glory sometime during the 20th century. Zagnut, for example, got a prime product placement spot in one of the most beloved horror/comedy/fantasy movies of all time (watch the clip from Beetlejuice here).
Seriously, though, you might surprise yourself when you consider what’s old, yet new for you. Read the descriptions to make sure you’re getting something with ingredients you already like, or be brave and experimental. If these candies have already been around in some cases for over a century, then you know they’ve got to be good.