This Time, Rice Is a Noodle

Wok preparations, even Cambodian varieties, are a fairly common theme on these pages, appearing probably every month or so.  Not surprising, as they’re a personal preference.  Variety is important, of course, and it will continue as the leading motivation.  Still, favorites remain favorites.

Anyway,, most of these wok creations are served with rice, and today’s entry fits that pattern, though not in the usual way.  In the latest attempt, rice noodles are what extends the vegetables and proteins.  Specifically, the current entry is Fried Rice Noodles with Pork and Shrimp, another recipe extracted from My Linh Nakry’s treasure house Cambodian Recipe.

Structurally, the noodles serve mainly to tie together the other ingredients, ensuring each bite captures a variety of flavors.  There’s the shrimp’s light brininess and sweetness, which the carrots accent nicely.  Shallots, chives and garlic share the allium family’s affinity for pork, which the wok’s sear and a good cross-grain slice has made lusciously tender.  Scallions and bean sprouts contribute a crisp freshness.  And so on, and so on.

Noodles help with all this taste, too, as they start with a rather neutral character, but quickly adopt the big flavors all around them.  The canvas quickly fills with bright, gorgeous colors, as the noodles dramatically rocket from 0 to 100, flavor-wise.  Stir-frying only amplifies this amazing property.

Think of a bowl of deeply-flavorful ramen noodles, heavily laden with all sorts of treasures, though without the broth.  With noodles this tasty, who needs broth?  Eminently slurp-worthy, and a great break from “plain” jasmine rice.


Fried Rice Noodles with Pork and Shrimp

  • 6 cups water
  • 1 package dried rice noodles
  • 1/2 cup water
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sugar (*1)
  • 3 tablespoons vegetable oil (*2)
  • 2 cloves garlic, minced
  • 1/2 pound boneless pork ribs, sliced thinly across the grain
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly-ground pepper
  • 1 onion, sliced (*3)
  • 1 large carrot, peeled and julienned
  • 1/2 pound shrimp, shelled and deveined
  • 1 can bean sprouts, drained
  • 4 ounces chives, cut to 3-inch lengths (*4)
  • 1 scallion, chopped

Pour the six cup of water into a large saucepan and place it over a medium-high flame.  Once water boils, add the dried noodles.  Cook until the noodles are barely tender, about 90 seconds.  Drain the noodles in a colander, rinse with cold water, and set aside.

In a small bowl mix the 1/2-cup of water, the fish sauce, soy sauce and sugar.  Set it aside too.

Place a wok over medium flame.  Add the oil and, when it starts to shimmer, add the garlic and pork.  Stir well and add black pepper.  Cook thusly, stirring frequently,  until the pork is tender, about five minutes.

Add the carrot, onion and shrimp.  Stir frequently until the shrimp becomes opaque, about three minutes.  Add the noodles and stir well to incorporate all the ingredients.

Pour in the sauce and add the bean sprouts, chives and scallion.  Stir well and serve.


1 – Half a tub of palm sugar sits in the fridge, so why not use a little?  Brown sugar is a good substitute it you’re not a palm-sugar baron (or baroness).

2 – Peanut oil is better option for wok cooking, as its flavor complements stir-fry’s sear.

3 – Two medium shallots are even better, no?

4 – Four ounces equals one largish bunch.

104 thoughts on “This Time, Rice Is a Noodle

    1. Thank you, Kate! Beautifully flattering from someone like you, so well-versed in, well, verse. And prose. And storytelling. And…

      You likely know this already, but in east Asia, slurping soup actually is one of the highest compliments a diner can pay a cook, as it shows how delectable and savory a soup is. So much so, that typical, reserve and decorum go out the window in favor of utter, noisy enjoyment!

      Liked by 2 people

      1. ah but burping is the highest compliment … so you are right noisy gutsy enjoyment is appreciated!

        Have you read your poem yet on “Starting Letters”? Just posted the collection on my other blog “Meet the Bloggers” but will repost it on my usual blog tonight … you are featured 🙂

        Liked by 1 person

      2. Yes I did, Kate, and…wow! What a magically inspiring collection. To think, you chose a few of those special words with me in mind. Truly humbling.

        OK, then I’ll come up with a really delicious dish in return!

        Liked by 1 person

      3. Oh yeah, Kate, the value of someone else’s cooking wasn’t lost on me for the eighteen years I was at home! Toward the end, though, I did lend a hand. Still, isn’t one’s mother always the best cook?

        Liked by 1 person

      4. when I became vegetarian I had to learn quickly as even now, quite a few years later, it’s still very difficult to get veggo food in rural oz. Cities are well catered for but mostly in very upmarket cafes .. rural pubs and clubs often don’t even have one veggo dish!

        So getting take away hasn’t really been an option either … where I usually live there are great Indian and Thai options but if I move back to the coast …

        Liked by 1 person

      5. Oh, Kate, I only can imagine, though your description provides some idea.

        How many times have I seen a dish I thought you’d appreciate, only to discover it calls for butter, or eggs, or cream? Then there are those that stay 100% up until the very end, then lose it all with a cup of chicken stock. Not an issue for me, as I’m a poultry fiend and I go to so much trouble to make chicken stock, but you’re a friend and I want to do right by you.

        I appreciate your continued interest, and someday I will make something you can enjoy with a completely clear conscience.

        Liked by 1 person

      6. I am not vegan! I only did that for 12 years but knowing that I would remain vego for life I now eat eggs cheese and dairy products … just no living creatures eg chicken or seafood!

        Liked by 1 person

      7. Ah, that makes sense, Kate.

        Thus, a recipe planned for the months ahead, featuring mushrooms sauteed in butter and dusted with freshly-grated reggiano, that might still attract your interest.

        Assuming, that is, you like that kind of thing.

        Liked by 1 person

      8. so you must be living rural if the deer eat your veggie patch … had two rabbits here when I arrived but now there are six … glad Mum isn’t around to witness them, she would not like it!

        Liked by 1 person

      9. Not rural, but suburban. We did the deer the signal favor of removing everything that preyed on them – wolves, mountain lions and bears – and giving them yard after yard of all-you-can-eat buffets, in the form of gardens and flower beds.

        Rabbits definitely are in abundance around here this spring. The past winter was quite mild (unlike the two that preceded it), meaning shoots, buds and other baby-rabbit food abounds.

        Your thumpers may have distracted your Mum to the far ends of the Earth, but unfortunately, once she got there (I.e., here) what would she have found? Many, many more rabbits.

        Liked by 1 person

      10. Wonderfully worthy of admiration, Kate!

        Oh, a question – do Aussies use the term “outback” very much, or is that just what we in North America would like to imagine? After all, a popular Australian restaurant chain up here is named, “Outback.” Still, I wouldn’t be surprised to read very few people in Oz actually select the word.,

        Liked by 1 person

      11. Easily done, Kate, but why would I? Both words make sense, actually, and I read “Know” to mean, “Be advised.”

        “Know” is more interesting, and it gives the sentence a little pop. A good choice, Kate, no matter whether you intended it originally, or not. I say we keep it.,


      12. Even when you’re mistaken about being mistaken, Kate?

        It’s a remarkable coincidence, but “no” and “know” – both words sound the same, and they both work, though they convey, admittedly, slightly different nuances.

        Honestly, my friend, I read what you wrote originally, and the former newspaper editor in me (ah, another clue falls into place!) didn’t bat an eye.

        Liked by 1 person

      13. As with so many other things, Kate, best to keep open your options.

        Besides, when we reach the next stage (yes, many assumptions here, but go with them please, for discussion’s sake) and the first question is “What did you do with the life you were given?” you’re going to have one the best answers ever.

        Liked by 1 person

      14. Nor am I! No affectation, this, as heights actually send an electric charge up and down the spine. The tell-tale physical manifestation of at least mild acrophobia.

        Still, I’ve read heights bother us only when we see something connecting us to the ground. Thus, I can’t stand heights, yet I love to fly. Go figure.


      15. yes same here, love flying anywhere any time and no fear at all … but I have lost a friend in my teens when abseiling with a new faulty rope … think mine might stem from there.

        Liked by 1 person

      16. indeed I’m more fearful of others near an edge than for me … did conquer it to do a hot air balloon ride over my area. But the guy nearly landed us in a deep cold river, and we bumped down roughly just beside it … so probably never again 🙂

        Liked by 1 person

      17. Fascinating experience, Kate, especially as it’s purely a vicarious one on my part.

        And the rough landing? Sufficient to put me off it for some time, even if the adventure was a good one!


      18. PS She loved my cooking, and before she became frail she would add her own meat. That last 18 months she happily went veggo during my visits but hung out for my brother to return and cook her bacon chicken and pork .. yuk!

        Liked by 1 person

      19. See, Kate? Just goes to show what you can do with an appointed kitchen. As suspected, skill doesn’t elude you, but opportunity does.

        Set you up in one of those fancy kitchens in Paris, and you’d be after your third Michelin star.


      20. Six years, huh? Congratulations on finding your culinary sweet spot early.

        I stand by the original statement, though. If we get you into a good professional kitchen, give you three or four sous-chefs, don’t be a bit surprised when the Michelin people start handing out stars.

        Just saw something on TV a couple weeks ago, that Alain Ducasse, who has, like, a trillion stars, now draws inspiration largely from vegetables, concentrating on what’s at peak-season at the moment.

        Liked by 1 person

      21. oh now that guy is welcome to try my camp stove anytime! That would challenge him.

        Had two dear friends who could cook something out of very few ingredients … they were the best 🙂

        Liked by 1 person

      22. That really is a skill, isn’t it?

        I know Jamie Oliver has a series of recipes he bases on five key ingredients (with a few stock items to supplement). A couple of them just may have captured the imagination…

        Liked by 1 person

      23. Thank you, Kate, but let me tell you how it would go down…

        That scenery you show us nearly every day is much too distracting. My “cooking” quickly would deteriorate to tossing package of ramen noodles your direction. “Here…enjoy. Now, where were those dolphins?”

        Liked by 1 person

      24. lol that was a rare sighting here … guessing they were enticed out by our absence! But I could put you in the car and take you to their home base … then I’d have to show you all the other wonders around here. That view is the poor cousin I assure you.

        Liked by 1 person

      25. You’re tempting me, Kate!

        You know, in Florida (why does it always come back to Florida for me? So many happy summer vacations, I bet.) we had a vacation home on an island just off the mainland. Anyway, in the channel between the island and the coast, the night sang with all sorts of unusual noises – splashes, twittering and – it seemed – laughter. What is that?

        Odd, and just a bit scary at first, until I discovered it was dolphins at play. After I knew it wasn’t ghosts (again, remember, I was a kid) listening to the dolphins’ playground became a favorite pre-bedtime activity!

        Liked by 1 person

      26. Oh, wonderful, Kate! Please retain the uncertainty, as it makes the memory so much more mysterious – and infinitely more delicious! Don’t know about you, but I could spend hours lost in reverie – “Just what was that I saw?”

        Liked by 1 person

      27. lol I have been expounding this all my life yet you are the first to agree!

        I used to send my mates valentines cards and still they wonder about which boy sent them. Someone who knew they were from me … used to get big bro to write the messages … asked why I never told them. They would have lost all that wondrous speculation which is exactly why I sent them … school boys had no idea!

        Liked by 1 person

      28. Oh, Kate, you’ve acquired two more titles – “Inspirer of Dreams” and (probably) “Matchmaker.”

        I’m sure it was known to happen from time to time, many of your mates imagined a boy they secretly liked was their Mysterious Valentine. This, in turn, gave them the courage to approach their crushes, coyly to be sure, but still.

        The boy, sufficiently flattered, suddenly realized he liked this girl who, apropos of nothing, it seemed, became friendly. See what you started, Kate? As always, when you’re around, Love and Intrigue stir the air.

        Liked by 1 person

      29. lol I always claimed if I had a dollar for every female mate who married one of my male mates I’d be a super rich lady … as they married each other we could keep track of lives comings and goings, hatch and despatch

        Liked by 1 person

      1. Hey that’s really interesting. I’ve never seen it here but I’ll look out (I’m sure you can get a kosher version). It’d be good for gluten free. And I actually like rice…

        Liked by 1 person

      2. Me too, Eliza! Actually, my mother craved rice when she was expecting me, setting me on the path early to all manner of east Asian culinary adventures.

        Should you try them, I think you’ll find rice noodles a pretty palatable (and quite versatile) addition to your pantry. After all, their ingredients are limited to ground rice, water, and, occasionally, tapioca starch for elasticity.

        Liked by 1 person

    1. Much obliged, Crystal!

      Shrimp and pork (both ground, of course) is a great combination in pot stickers. Why not expand the borders, then? They’re great stuffed inside a rice dumpling skin, so how about surrounding rice noodles with them?

      Switch things around some. Add a little of this and a touch of that. Just a whisper of a secret ingredient. Soon enough, you have a brand new dish. Keep going in this direction, and this how various peoples built their cuisines. Plus, it gives us all something to do, now that we’re house-bound on Saturday afternoons.

      Liked by 2 people

      1. Why, thank you, Crystal! Actually, I suspect you merely are realizing your own creativity and sense of culinary adventure. You’re splendidly creative with the written word. Why wouldn’t that passion find expression elsewhere?

        Among the benefits of obsessing over east Asian cuisine (aside from the food, obviously) is the patina my wok has acquired. One of my first, and still favorite, cookbooks is titled “The Well-Seasoned Wok.” Well, after lo these many years, I finally have it, a well-seasoned wok!

        Liked by 1 person

  1. Absolutely lovely! Rice has been strangely difficult to get here (even with the store limits of one per customer), so this is really perfect for these times.

    I recently found some rice noodles and rice wrappers that have been collecting dust in the pantry. I’ve already settled on some spring rolls for the wrappers and this looks like a great solution for the noodles. We seem to shop/eat quite similarly! You’ve been very helpful in providing ideas on how to use things that I happen to have on hand. Thank you! 🙂

    Liked by 2 people

    1. No, it’s you who are due gratitude, Summer. Your thoughts are beautifully kind and inspire the Terrified Amateur to be a little less…terrified.

      Around here, rice supplies may be plummeting too, but I wouldn’t know. Generally, the pantry is always well-stocked, a situation that existed many, many years before the virus. Part of it is my general obsession with East Asian cooking and hence, with rice products.

      Part of it too is a general laziness. When supplies of spring rolls, Thai soups..whatever, run low, It’s easier to take a package down from the shelf than it is to schlep all the way to the supermarket and to endure the crowds. The fresh ingredients, sure, but dry goods? Nope, always keep a good supply on hand.

      Liked by 1 person

      1. So this raises a question I’ve had on my mind. Why are you the Terrified Amateur? I would guess with the recipes you post that you might have some professional culinary experience in your history. Your dishes are far from the beginner’s level. I continue to learn from you!

        Liked by 1 person

      2. Thanks for your interest, Summer, and, once again, for your overly generous thoughts.

        In the shallowest sense, the phrase comes from “The Mikado” (Gilbert & Sullivan).

        The “Amateur” part reflects the fact that, indeed, I have no culinary background. I’m doing this for love of the process, not for professional obligation. Actually, I do something entirely different to earn a living.

        As for “Terrified,” well you’re a creative, Summer, thus, you know how it goes. Or maybe you don’t. Even now, after all these years, I always am afraid I made my last edible meal, penned my last intelligible word. The fear always arises, that the well has run dry.

        Yes, having friends like you is wonderfully inspiring, but still, part of me worries I’m about to fall flat on my face. Hence the “Terrified”

        Liked by 1 person

      3. Wow, you might need to change your blog name in the future! I think the “amateur” part is a thing of the past if we are talking about your culinary skills.

        Have you ever tried entering any recipe or cooking competitions? It might give you a little confidence boost! They typically have “amateurs” in a separate category than professionals, but I bet you could hold your own in either group.

        I don’t count as a culinary professional either, though it sounds like I have more of an overlap with the field than you might. I know of RDs who decided to go to culinary school but I’ve decided to see how much I can teach myself 🙂

        Liked by 1 person

      4. Your thoughts are wonderfully kind, Summer, and they inspire dreams.

        Still, earning the regard of those for whom I care is quite enough. Present dreams are too vibrant, and I’m having far too good a time for this to be anything but a hobby.

        Your distinction, Summer, is that you’re doing this for real, offering practical advice to clients. You take great care to select ingredients and techniques that maximize each dish’s nutritional benefits. As you know, that requires great intellectual prowess. To make those wholesome numbers sing, to give them a soul, well, that calls for vision.

        Liked by 1 person

      5. I do take the nutritional spin but there’s a lot of value in simply showing people the joy in food preparation. You’re almost poetic in your writing about food sometimes. It’s needed in a world where I think some forget that food is useful for so much beyond a potential biohacking tool.

        I haven’t headed over to see what you’ve cooked up this week yet. I’m looking forward to it!

        Liked by 1 person

      6. Your thoughts and continued interest are wonderfully flattering, Summer, especially as they come from someone as well-versed about food, cooking and nutrition as you are..

        Contrary to my fears, the ideas keep on percolating. No doubt, a large part of that is because of people like you Summer, and the encouragement and great conversations you inspire.

        A large part of it? Try, all of it. Without you, I would’ve folded up tent years ago. I still would’ve loved cooking, of course, but it would’ve stayed a strictly private pursuit.

        Liked by 1 person

      7. Quite nice, Summer Much appreciated!

        You know, this once-a-week works well for me, as it keeps it from being overwhelming. Generally, I cook on Saturday afternoons and write about it Sunday. Plus, it helps in this time of quarantined scarcity to spend one day to get what I need at three or four different places, then to forego shopping for another couple weeks. Not like the old days, when I’d shop at just one place, but I’d do so two or sometimes even three times a week.

        Of course, you put me to shame, as you bring out something new every other day or so. Sometimes even on consecutive days. I know you arrange many things ahead of time, but still, you prepared it all in rapid succession, no matter whether it’s now, or a couple months ago. Plus, even when you have recipes in reserve, you often have to supplement them before you publish, in order to reflect current circumstances.

        Every time I see a new entry on your site, I thrill, but I also ask myself, “How does she do all of this?”

        Liked by 1 person

      8. Hahaha I *had* a great system of planning/shopping once per week. The quarantine has really thrown everything off! Honestly, the work that I do (not just on the site… there’s also freelance writing and research as well) definitely puts me over the 40-hour work week. I’m really lucky to love what I do. 🙂

        Right now (if you were wondering) I am planning our meals a week out. After my weekly produce delivery comes in and I figure out how to use it during the week, I set a home grocery delivery for the rest of the food we need. Sometimes the store will not have certain things, in which case I do a home delivery at a second store after the first comes in. That’s basically it.

        I’m getting more writers contacting me lately, asking to guest post on my site. I guess that will save me some work in developing recipes if it continues!

        Liked by 1 person

      9. You and me both, Summer. Doesn’t this virus know what effect it’s having on food bloggers?

        Though it does sharpen our skills. Our inventory: three cans of cranberry sauce in the pantry, a half-pint of heavy cream in the fridge, and part of a vial of saffron on the spice rack. OK, Geniuses – go!

        Present scarcities have forced me far afield in search of ingredients. Not surprisingly, Target has produced a few life-savers, but I admit to being pleasantly surprised by…would you believe, Super Wal-Mart? In pre-quarantine days, I stayed away from the place. I confess to being an through-and-through food snob, meaning Wal-Mart is my Kryptonite. Plus, you know, Wal-Mart People (yes, even in upscale suburbia).

        Yes, most of that still applies, yet, I have to give credit to the old girl. She has a few worthwhile surprises I wasn’t expecting!

        Liked by 1 person

      10. Well, I can tell you that I’ll never speak poorly of Target! finally broke our streak of not being able to purchase toilet paper. The rolls were mailed straight to our house, free shipping. No price gouging or odd tiny rolls like you can find on Amazon. I’m thinking we’re going to make it through this thing without running out, thank you Target. 😀

        Walmart is one of the few major chains that doesn’t do home deliveries here, so we haven’t shopped with them recently. I wouldn’t mind having a Super Walmart in the area. We used to have a Walmart Grocery in the area (not a Supercenter) and they closed. They weren’t getting a lot of business for some reason.

        Liked by 1 person

      11. Way to go Target! Mail order definitely is worthy of consideration, especially if things stay the way they have been the last couple weeks vis-a-vis paper products. Lately, the supermarket is carrying the most bizarre brand of paper towels, something called, “Ariel 1000.” Seriously? Where’d they find this stuff? Bolivia?

        One thing that hasn’t suffered. though, is produce. Even at the nadir, fresh greens, etc. never sunk below 70% In fact, it’s the frozen fruits and veg that seemed to have disappeared for a while.

        Thanks for the tip about mail order, Summer. Definitely a good backup plan if lockdown (semi-lockdown, at least) persists much longer.

        Liked by 1 person

      12. You’re welcome! Yes, there are some strange things going on with the availability of paper products. If you look on Amazon, there is some tp available but it is mostly 300 sheet rolls of off-brands or those huge rolls that fit the dispensers in public restrooms. Oh… I just looked and apparently someone is selling a 20-pack of Scott for $50. That is some serious price gouging! Who would have thought toilet paper would become such a treasured rarity?!?

        Yes, fresh produce is still widely available here too. I wasn’t able to get frozen corn last week, so I had to substitute with fresh. It was a bit more work, but I’d say it was probably an improvement to the original recipe! The fresh produce can always be frozen, so if had to pick only one to be available, fresh is what I’d choose.

        Liked by 1 person

      13. Summer, you probably have seen the commercials – I think Kimberly-Clark makes them – wherein they show a bustling factory at full production, along with the promise to work double-time, nay, triple-time, to supply the country with TP again.

        That’s great, but, where are all the rolls going? They’ve been running the ads for at least three weeks now, and the shelves still are annoyingly empty, save for a few packages of weird off-off brands.

        By the way, saw a meme the other day, who would’ve thought that, at present, a roll of TP is worth more than a barrel of crude oil?

        Oh, I agree with you on fresh v. frozen, though my preference is for both. More options and all. I know, I know, it’s the middle class pining for happier days before the revolution, but a bourgeois can daydream, can’t he?

        Liked by 1 person

      14. Yes, I’m surprised the stores have not been able to restock by now. I keep hearing of meat shortages but have had no issues here so far. How are things around you?

        It might be better if the media stop talking about shortages of items so much. To some degree I suspect it encourages hoarding, making the problem worse.

        Liked by 1 person

      15. Oh, I definitely agree, Summer! Right now, the local market and SWM add up to equal about 70% of a single pre-COVID meat department.

        What I’m doing now is, when I see a variety of meat that looks nice, and which will appear here within the next several months, I take it home, vacuum seal it, and stick it in the freezer. That way, if the media panic the mob into decimating items again, I’ll be beyond their reach. Plus it’ll make me appear to be magic…”Wait, however did you find…?”

        Our local butcher has been closed since this all started, but they still get shipments from national distributors. Which also explains why, for once, SWM offers a superior selection. Never thought I’d type those words. Oh, coronavirus, what have you done to me?

        Liked by 1 person

      16. Great idea about vacuum sealing your good finds. Coincidentally, I just ordered a vacuum sealer on Amazon, so maybe I’ll start doing the same thing soon. I wasn’t able to get the pork tenderloin I wanted at Costco but I’m hoping Whole Foods ends up coming through for me tomorrow. Otherwise I am going to have to switch up my Memorial Day food plans. 😦

        Hahaha, that’s funny about the SWM. Do you have an Aldi in your area? I was considering ordering from them sometime. I’ve been wondering how they are holding up since they are a smaller-sized store.


      17. In fact, we do have an Aldi too. Like SWM, I disdained it. The Dollar General of groceries, or something similarly disparaging. Of course my friend told me the same company that owns Aldi’s, owns Whole Foods. So, if we remain in lockdown mania much longer. I might have to pay them a visit.

        Good purchase from Amazon, Summer – I think you’ll love it. Recently, I did up, let’s see, short ribs, a chuck roast, ground pork, chicken thighs, chicken wings, black bass, won ton wrappers, corn tortillas…

        Plus, in addition to what I already have on hand, and what I just ordered on Amazon, the pantry soon will fill with Hard-to-Find-Just-about-Now items. Good news, as it means the blog’s going to make it, at least through its fourth birthday in August!

        Liked by 1 person

      18. Yes, Aldi is about as low-brow as you can go around here. haha They are also a really small store, so I’ve been wondering how they’ve been doing with their stock.

        It sounds like you are getting a really great selection of items together. For protein, we have endless amounts of dried black beans, various cuts of beef, and canned fish. Chicken and pork I’ve been buying week to week.

        I kind of wish we had someone who fished in our household. That seems like a good way to keep some seafood in the house regardless of what is happening with the stores.

        I look forward to seeing what you end up doing with all of your bounty! You’re collecting plenty of delicious things to inspire your culinary adventures.

        Liked by 1 person

      19. Your continued interest is quite invigorating, Summer! I’ll endeavor to select entries worthy of your attention.

        Yes, having someone in-house who angles definitely would add nicely to the larder. Reminds me of stories my grandparents told about how, during the Depression, their families supplemented their neighbors’ menus, and their own income, by rising chickens for the eggs, and bees for the honey.

        Of course, fish is just about the only protein the mob hasn’t waylaid. Still, enjoying something freshly-caught would be healthier, and would fill you with justifiable pride.

        Sounds a though you’re making the most of the situation too, Summer. Can you imagine how wondrous everything will seem once we (and the economy) are back to normal, whenever that will be?

        Liked by 1 person

      20. Indeed! Unfortunately, normal is still at least a few months off for us. My son’s summer plans (camps and scout trips) have all been canceled. There is a chance school (the offline version) will not reopen in the fall as well.

        I noticed that they opened fishing season early in our area this year. I’m thinking it was a missed opportunity for us. I’ve been putting my efforts into gardening this year but maybe next year I’ll get a fishing license. I guess we’ll see!

        Liked by 1 person

      21. Oh yeah, down here people have been towing fishing boats for a few weeks now. Of course, they may not necessarily have been casting lines; maybe they just needed to be out on the water. Somewhere other than cooped up in the house. A bit higher up the social ladder, I did see a local news preview (while the TV was muted) about one of the nearby yacht clubs jumping with all sorts of activity. Seems, no matter whether working class, bourgeoisie, or upper class, people are getting antsy.

        Gardening really is a worthy effort, Summer, and you have my enthusiastic interest. Virus or no virus.

        Because fish has been the one protein that’s been in consistently good supply throughout the pandemic, it’s earned a more prominent role in upcoming entries. Oh, the freezer now is fully-stocked with other possibilities, but fish will have quite the say.

        Liked by 1 person

      22. I have some seafood coming up too! It’s one of my favorite proteins in the summer especially. I love that it doesn’t require long cooking times that heat up the house.

        There’s been a lot of gardening going on here and a lot of outdoor work in general. I think we have enough landscaping to do to easily keep us busy for years. lol I hope you had a relaxing Memorial Day!

        Liked by 1 person

      23. I did, thank you, Summer! Took advantage of the spot-on weather to plant a big container of patio corn. Until I rise a bit more within the bourgeoisie, the big yard gardens of my childhood must give way to deck gardens.

        Doesn’t prevent experimenting, though. This is the first year I’ve tried the corn, and we’ll see how I fare!

        You never really finish with a yard, do you? Constant improvements always await the next day, the next project. Just like cooking. You’re a chef, Summer, both in the kitchen, and in the yard too. Chef de cuisine and chef des arbres!

        Liked by 1 person

  2. Mmm, what’s not to love? In with the noodles; out with the diet. Sounds like a plan, to me. I knew what I was in for, even before I entered your site. I’ve been sabotaged, again. 😋

    Liked by 1 person

    1. Thanks, Tamara! Regrets, though, this journal has doomed the diet to oblivion. Especially after Thor ate your barbells.

      What can we do?

      I know! Tune in next week as I begin a fascinating weekly series, “The Gulag’s Top 50 Slops and Gruels.” Even if you’re among the three people still watching by week 50, you’ll have no appetite left, guaranteed.

      Liked by 1 person

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