Janis: I kind of miss my blog
Janis's mind: Really???
Janis: Yeah, I really amused myself with it and cracked myself up.
Janis's mind: Pfffft. You are an idiot.
So, I decided that I wanted to share a great recipe and more importantly than that I wanted to share a picture of my new pumpkin.
Graham Everett Anderson. I love my new baby.
I love my best friend Parker. I love my Ricki too.
So, this is what has been going on since I last wrote. Sorta. I mean lots more than this but here is a glimpse.
Oh, and just wanted to say Happy early birthday to Evan. I love you Ev.
My favorite monkey.
Ok so what is the recipe? Totally embarassed to tell you that I don't have any pictures of me making it, eating it, it in perfect lighting, it in a light box getting cold so some blogger can put it up on a blog that no one reads. Sorta like this one. I have nada. Just my word and the recipe itself.
Maybe I should go back into hiding. I wasted most of the morning posting this and well, it just isn't all that exciting. I still crack myself up though.
Thai Beef with Basil
Bon Apetite Nov. 2013
2 Tbsp vegetable oil, divided
6 Garlic cloves, thinly sliced
2 red chiles, thinly sliced and seeded, divided
1 lb ground beef
Kosher salt, fresh ground pepper
1/2 C Chicken broth
3 C fresh basil leaves, divided
2 Medium carrots, julienned or coarsely grated
2 scallions, thinly sliced
4 Tbsp fresh lime juice, divided
2 Tbsp soy sauce
1 Tbsp fish sauce
1 tsp sugar
steamed rice and lime wedges for serving
Heat 1 Tbsp oil in a large skillet over high heat. Add garlic and 1 chili and cook, stirring, until fragrant, about 30 seconds.
Add beef, season with salt and pepper, and cook, breaking up with a spoon and pressing down firmly to help brown, until cooked through and nicely crisped in spots 8-10 minutes. Add broth and 2 C basil and cook, stirring, until basil is wilted, about 2 min.
Toss carrots, scallions, 1 Tbsp lime juice and remaining chili, 1 C basil leaves and 1 Tbsp oil in small bowl.
Mix soy sauce, fish sauce, sugar and remaining 3 Tbsp lime juice in another small bowl until sugar dissolves.
Top rice with beef and slaw and drizzle with soy dressing. Serve lime wedges alongside.