This week has been a weird one. It started off with an outreach gone wrong. I had submitted a request to pass out halloween candy to students in EAJ dorm, which I did in plenty of time! Then I called them last Wednesday to find out what the status was, and they said they were still working on it. Then I called again Monday morning (the morning of the outreach) to find out what the deal was. They said the couldn't get the last signature they needed and so they weren't going to let us do it. I was obviously frustrated since I had done everything in my power to make this work - and bought $60 of candy and bagged it, etc. But, I thought maybe they would get their act together by Tuesday, but of course they didn't. I am still hoping that it will work out for next Monday, but that means I'm passing out halloween candy after halloween. OH WELL. I guess this is life sometimes. :)
Jordan has been sick this week, too. :( I wanted to make soup for him last night for dinner, but I am just too tired of chicken noodle soup to make that. So I tried a new recipe! Wednesdays are usually our date night, but since he was feeling real bad, we decided to just stay in and watch a little deal or no deal - but I still wanted to cook something good! Here is a picture of the soup, and the recipe of course :) We really liked it, but then again Jordan is a fanatic for anything with coconut milk - and we both love shrimp.
Coconut Shrimp Soup
Serves 4
1 tbsp vegetable oil
1 grated fresh ginger (I used the spice)
2 garlic cloves, minced
1/4 to 1/2 tsp. red-pepper flakes
1 lb. (6 to 8) medium carrots, peeled, halved lengthwise, and thinly sliced
1 can (13.5 oz) coconut milk
1 tbsp. cornstarch
4 oz. angel-hair pasta
1 1/2 lb. large shrimp
1/4 cup freshly squeezed lime juice
Coarse salt
4 scallions, thinly sliced
1.
Heat oil in a large (3 qt) saucepan over medium-low heat. Add ginger, garlic, and pepper flakes; cook, stirring, until fragrant, about 1 minute. Add carrots, coconut milk, and 3 cups water. In a small bowl, mix cornstarch and 2 tablespoons water until smooth; add to pot. Bring to a boil.
2.
Break pasta in half; add to pot. Return to a boil, reduce heat to medium, and simmer until pasta is al dente and carrots and just tender, 3 to 4 minutes.
3.
Add shrimp; stir until opaque, about 1 minute. Remove pot from heat, and stir in lime juice; season with salt. Ladle into serving bowls, and garnish with scallions.
Anyway, it was yummy and I love cooking so it was fun to try something new! So, if anyone is reading this - you need to start your own blog! I am having lots of fun with it but it's not going to be fun for very many days if no one else makes one, so...I have talked to a few of you who are going to - you better! :)
Yesterday, Leah sent me the greatest youtube video ever!!! Jordan and I - and now I think the whole staff team - have all been singing it the past 2 days. I thought I should pass it along! Enjoy.
