Today was employee appreciation day at Green Mountain Coffee, and even though I’ve only been there a little under a month, they still gave me the afternoon off (with pay!). So I took full advantage of the afternoon. I ran some errands and crossed things off my to-do list.
I went for a 20 mile bike ride (the same one as Sundays) and snapped some pics along the way.
I made pizza dough from scratch… and a delicious pizza.
Our pepper plants are loaded with ripe peppers so I decided to use up some of the Thai chilies to make soup the other night. Some of the ingredients sound exotic but you can find them at your local grocery store and they are pretty cheap and totally worth it.
Thai Chili and Lemon Grass Soup
Makes 4 cups of soup
4 cups of water
1 stalk of lemon grass, outer leaves peeled off and cut into 4 inch pieces
3 kaffir lime leaves
1 clove of garlic, minced
1 teaspoon of ginger
1-3 Thai chilies, sliced very finely (adjust to your desired spice levels)
1 teaspoon of oil
2 cups of mushrooms, washed, stems removed and sliced (I used shiitake)
2 teaspoons of chili paste or sriracha
1/2 cup of corn kernels
3/4 cup of mung bean sprouts
2 teaspoons of soy sauce
1/2 a lime, juiced
Place the water, lemon grass and lime leaves in a pot. Bring to a boil and let boil for 5-10 minutes. While the broth boils, add the oil to a small pan, add in the garlic and Thai chilies and sauté for 1 minute, then add in the ginger and sauté for 30 seconds then remove from heat. After 5-10 minutes remove the lemon grass and lime leaves from the broth. Add the garlic, ginger, chilies, mushrooms and sriracha to the broth and bring it back to a boil for 2 minutes. Then add in the corn, mung bean sprouts and soy sauce. Let it boil for another 2 minutes. Serve with a squeeze of lime.