Coconut Curry Soup

When I feel under the weather, the #1 thing I want is the coconut tofu soup from our favorite local Thai place.  It is velvety and warms you up with just the right amount of back-of-the-throat heat, and I want it in a bad way.  Like a "sip it through straws on my beer helmet" kind of way. Point of interest, however: I have thus far lived my life sans beer helmet.

I've recreated the soup at home, but over time it's transformed into a whole other animal in our kitchen. Instead of a light broth, the changes yield a fairly hearty bowl that, according to my boys, earn it credit as a full meal.

Here we go...

Coconut Curry Soup with Chicken
4 boneless, skinless chicken thighs
1-2 tablespoons Chinese five spice powder
olive oil
kosher salt
4 tablespoons curry paste (I tend to use red more often than green for this)
fish sauce
1 bunch green onions, chopped
1 yellow onion, chopped
4 garlic cloves, minced
1 thumb-sized piece of fresh ginger, minced
1 pint mushrooms, sliced (I use the "baby bella" ones - I haven't gotten adventurous with mushrooms yet)
3 cans light coconut milk
6 cups chicken stock
2 tablespoons brown sugar (optional - we like sweet heat)

Preheat oven to 425. Drop the chicken thighs into a ziplock bag, drizzle with olive oil, sprinkle a generous pinch of kosher salt, and toss in the Chinese five spice powder. Zip up the bag and smush it around until the chicken is evenly coated. Place the thighs on a sheet pan covered with aluminum foil, and bake until they're golden brown around the edges. Cool, chop into bite-sized pieces, and set aside.  In a large pot, heat a few glugs of olive oil over medium heat. Toss in the green onions, yellow onion, ginger, garlic, and a pinch of kosher salt and cook until the onions are translucent, stirring occasionally. Add in the mushrooms and give them a minute to get tender, then add the curry paste and continue stirring. Add a splash of fish sauce and cook for another minute or so. If you're new to using fish sauce, don't worry - the funky smell of this stuff will cook off and leave some seriously deep flavor behind. Pour in the coconut milk and chicken stock, turn the heat to high, and bring to a boil, then reduce the heat back to medium. Let it simmer for about 10 minutes to reduce and thicken slightly and to bring all the flavors together. Test for seasoning, and add salt to taste if needed. Ladle into bowls, and serve.

Note: I have also stretched a pot of this into many more meals by spooning it over steamed rice.

Dismals Canyon

I crave green this time of year.  Leafy greens on the plate, verdant surroundings (or memories of  'em) - I can't get enough.  So I've been reminiscing hardcore about our time at Dismals Canyon last summer.

Dismals Canyon is a privately owned Natural Conservatory and National Natural Landmark in northwest Alabama.  The "Dismals" in Dismals Canyon stems from the presence of bioluminescent creatures known as Dismalites that make their home on the canyon walls.  

While outdoor activities in Alabama in June tends to be a sweaty mess, one of my favorite things about this location is that the temperature drops by ten degrees or more as you descend the steps into the canyon.  Couple that with the guarantee that you're going to dip your toes and wade through the stream that flows along the canyon floor, and it's actually a pretty comfy place to hang out in the hotter months.  

This probably goes without saying, but if you go, definitely wear clothes and shoes that can stand a little dirt and water because you're going to want to be able to do this:

Stop in at the soda fountain before you leave.  Canyon exploring is thirsty work, and they make a yummy limeade!  

Night tours are also available if you want to see the Dismalites in all their glowy glory, but we stuck to the daylight hours.  The photos you'll see below represent the two different day trips we took to the canyon in June 2015.

Heard Around the House

Our little man turns five soon, and it's kinda freaking me out.  

Five feels big.  

The last night of our Disney trip, I scooped him up as we walked through the Magic Kingdom and choked back a little sob because it struck me that I'd likely be unable to carry him in that same way the next time we walked those streets.

So because 2016 is shaping up to be a barrage of reminders that life is fast and impermanent and unpredictable - and because I know I'm incredibly lucky - I'm hanging on tightly to this season our family is in right now.

And because, quite frankly, I could use a laugh (and maybe you could, too), I've rounded up some of the silliness heard around our house these days. Hope you enjoy!

Me: I heard you made a new friend at Lunch with the Ladies.
Matt: I did!
Me: Who's your new friend?
Matt: I don't have the slightest idea.

Me: Matt, please remove your sword from the table so we can eat dinner.
(May there always be swords cluttering my table. Amen.)

Beard: Matt, what happened to the frost?
Matt (quizzical look): ...
Beard: This morning when we were outside, there was frost on your tricycle. What happened?
Matt (inspecting seat): The frost melted!
Beard: It melted?!?! How'd that happen?
Matt: How'd that happen, you say? (points to the fiery ball in the sky) Thanks to the nice, warm sun! The frost all melted away!

Matt: That game we have plugged in right now is pay-to-play. We all know this, Mama.

Chef Matt: May I take your order?

Erik: I'll have the Peace & Quiet.

Matt: Nope, all out.  We only have the Wild & Loud.


Matt: "Shake It Off" is all over the internet. It's crawling everywhere.


Erik: What are you made of, kid?
Matt (folding himself into a pretzel): Gelatin, silly!


Me: That's a cool lightsaber you've got there, bub.
Matt (very seriously): It's not a lightsaber. It's a training saber. I. Am. A. Padawan.