Where would we be without you? Hugs and Kisses, Cate, Mira, Liev and Genevieve
Has your week been a whirlwind of tying up all the loose edges like ours? The end of the school year seems to bring so much rushing around and yet so many moments of pure sweetness, too.
Happy Weekend, Yummies! (Check out Soule Mama for more THIS MOMENTS.)
Not being able to get an appointment at the local kids’ salon the week that she needed mullet intervention services, I scheduled an appointment for Genevieve’s first hair cut at the local fancy lady salon. Well.
As G demanded her mama’s involvement in the coiffing, her older sister did the honors of snapping a few pictures during the harrowing process. I love the angsty angles and seeing what happened through Mira’s eyes.
Afterward, when Genevieve had, sniffle sniffle, made it through, she was given a lovely orange jelly bean. The smile returned to that sweet little face, and after her treat and a serious hugfest from both Mama and Big Sis, she sacked out in her stroller, the ordeal thankfully behind her and the mullet, alas, gone.
Catching a moment with both sisters in their Oliver + S Croquet Dresses was no small task, especially since the model of the smaller dress had to walk, climb, toddle, dance, and generally get itself into a LOT of trouble. Finally, though, I caught up with these girls and their matchy matchy.
What do you think? Will they love these pictures in ten years or roll their eyes and curse me?
My first taste of Tom Ka Gai changed my world. It happened when I was 15, visiting New York for the first time ever and already in love with the City. That bite of spicy coconut chicken broth-laced with the sour lime juice and lemongrass sealed my fate as a future New Yorker. The soup came from the local Thai restaurant near my mom’s friend’s place (Yoana Baraschi… she’s a killer fashion designer; check out her site!) in Chelsea. It was delivered in the same way we ordered pizza for delivery in Georgia. All I wanted was to live in place where that kind of bite was possible, pedestrian even.
Now, with children in the mix, it is fun to expose them to the foods that still contain magical flavors for me. One of my students told her mom we made “Tom’s Soup” when she was getting picked up from class. Another student asked why it was named after a “guy”. Pause. “And, who is Tom?”
I will let you discover who Tom is for yourself, but allow me introduce you to one of the easiest, tastiest recipes you can make. For the kid-friendly version, we have stripped down its flavors, but feel free to add the lemongrass back in, some traditional mushrooms (or, as Sean and I did, a bunch of seasonal vegetables: spinach, corn, sugar snap peas), and drizzle the top with some good, spicy chili oil.
Tom Ka Gai: Thai Chicken and Coconut Soup
- 1 T. vegetable oil
- 2 large cloves garlic
- 1-2 t. powdered gingered or 2 t-1 T. fresh ginger, peeled and minced
- 2 t. Thai red curry paste
- 1 T. sugar
- 5-6 c. chicken stock
- 1/4 c. soy sauce
- 2 cans (28 oz. total) coconut milk
- 1/3 c. lime juice
- 2 boneless, skinless organic chicken breasts(about 18 oz), cut into 1-inch x 1/4-inch strips
- For the Garnish: 2 scallions, dark green parts sliced thin (we use kitchen scissors to cut) and a couple of handfuls of cilantro leaves
- Over medium-low heat, warm the oil.
- Add the garlic, ginger, red curry paste, and the sugar, and cook it for a minute or two, stirring frequently, till fragrant.
- Add the rest of the ingredients except for the garnish (scallions and cilantro).
- Bring the soup to a boil over medium-high heat and cook till the chicken is cooked all the way through (no longer AT ALL pink).
- Take off the heat and pour into serving bowls. Garnish with the scallions and cilantro.
- Enjoy!