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Fact: I don't like hot weather. At. all.

So today when Paul was making plans for us to go to the QC's for the Mississippi Valley Blues Fest, I had to take a pass. No amount of great live music (WOOT!), delicious and bad for me festival food (YUM!) or Paul's company (HELLO?!!) could make a Port-a-Potty in 100 degree heat tolerable. So off Paul went and home I stayed.

Of course, I quickly moved to figuring out what I was going to eat for dinner tonight. I was committed to only two things: not making a store run and eating something extremely tasty. That is when it hit me. Erin.

Yesterday, Erin was in the shop for some wine. Erin is the creator and author of naturallyella.com - a most wonderful food blog with amazing photography, writing and recipes. Erin focuses on healthy eats with flavor. A short search on her site and I had it - Spicy Peanut Noodles! And since Paul's only food dislike is peanut butter, it seemed like a perfect fit.

The recipe is so easily adaptable to what you like and have on hand. I also have a beautiful abundance of basil so added that in addition to the cilantro. And yes, after this picture was taken, I added two ice cubes to my wine - Protocolo Blanco, light, crisp and COLD! This made enough for two people so if Paul doesn't finish it up when he gets home, I'll have lunch tomorrow.

Spicy Peanut Noodles (adapted from naturallyella.com):

http://naturallyella.com/2012/03/23/spicy-peanut-sauce-with-brown-rice-noodles-and-veggies/

Sauce:

  • 1/3 C peanut butter
  • 3 T soy sauce
  • Juice from 3 limes (about 1/8 C) - I used lime juice rather than broth for an added kick
  • 2-3 T Sambal Oelek (ground fresh chili) I added more to make it extra spicy
  • 1 T ginger, minced
  • 1 T honey
  • 1 tsp toasted sesame oil
  • 1 garlic clove, minced

Other Ingredients:

  • about 4 oz. udon noodles (You could also use fettucine or spaghetti noodles)
  • sliced or cut vegetables (I julienned carrots, cucumber, green pepper), thinly sliced scallions and jalepenos (I did mention this was a spicy version, no?)
  • 1/2 C chopped cilantro

Top with:

  • crushed roasted peanuts
  • basil

Directions:

In a large bowl, add sauce ingredients. Whisk until combined. You may need to add water if sauce is too thick. Cook and drain noodles according to package directions then add to bowl. Add veggies and cilantro. Toss to combine. Serve immediately, topped with roasted peanuts and anything else you think would be good! And holy cow, don't forget the wine! Spicy dishes like this pair well with our Maryhill 2009 Riesling or Steelhead 2010 Sauvignon Blanc.

Wine: Protocolo Blanco

Album selection: Room Full of Blues, "Hot Little Mama"