Am I alone here?
Take, for example, today. Dishes piled high in the sink. Wedding thank you notes waiting to be written. A workout routine that’s been neglected for far too long. Friends whose calls have gone unreturned. Job applications waiting to be sent out. A doctors appointment that needs to be made. It would be a good idea to tackle one of these items on my to-do list, don’t you think? Yeah, I think so, too. So what do I do? I decide to bake a cake.
WHAT IS WRONG WITH ME?!?!
Aside from baking cakes at very inopportune moments, I have other traits that are really starting to get in the way of real life these days. Like my incessant need to tweak this site. If you haven’t noticed (and how could you not), the tweaking — of the logo, the setup, the sidebars, even the photos — has bordered on compulsive. This has made being normal quite the challenge. Weekend plans with Gennaro to catch a long-anticipated movie can be easily threatened by my sudden awareness of a glitch in the way this site appears in a certain browser. You know, because double- checking different browser shots is the kind of thing I do to pass the time before heading out to the movies. Hours later, I’ve re-vamped the entire look, only to discover, this time, that my pictures are ever-the-slightest bit bigger in this new design. And I don’t like it. By now, Gennaro is asleep on the couch, and I’m having one of those moments again.
What is wrong with me?!?
As you may have quessed, the compulsive tendencies carry over into my recipe-writing as well. I’ve even been known to make recipes after they’ve been posted and decide, this really would be better with less sweetener, and more nuts. And so I’ll change it, likely annoying several people in the process, none more so than myself. Can I pass this all off as “being a perfectionist” and call it a day? Well, luckily, I do recognize (sometimes) when enough is enough.
…Like with these noodles. I adapted the recipe for this sauce from a recipe in Delicious Meets Nutritious, the cookbook from the folks at Xagave (which is actually a pretty awesome cookbook, by the way). When I say adapt, I usually mean “overhaul,” since I am not always content to only play around with a recipe a little bit (surprise, surprise). But in this case, I made 3 very small changes. Tasted it. Loved it. Thought about it.
No, I wasn’t going to change anything else, thank-you-very-much.
It was the ultimate exercise in restraint, but the right choice. Sometimes, you have to quit while you’re ahead. This recipe was the perfect balance of creamy, spicy, sweet and salty. Over noodles, it was downright addictive. You can substitute peanut butter for the almond butter here (the original recipe calls for peanut butter). You can also use this as a dipping sauce, which is how it’s billed in the cookbook. Instead of heating this, you can also blend everything in a blender. But I like the way the flavors of the ginger and the garlic are sort of mellowed out when it’s heated through. This is such an easy, quick dinner, that it almost justifies a reckless foray into unecessary cake-baking for dessert.
One Year Ago Today: Turkish Shepherd’s Salad
Creamy Almond Butter Sauce:
Adapted from Delicious Meets Nutritious
1 tablespoon agave nectar
1/4 cup creamy almond butter
1 teaspoon fresh grated ginger
1 clove garlic, grated or pressed
1/2 cup lite coconut milk
3 tablespoons wheat-free tamari soy sauce
1/4 teaspoon cayenne pepper
1 tablespoon fresh lime juice
1. In a small saucepan, over medium heat, combine all ingredients except for lime juice. Whisk until almond butter is melted and the sauce is heated through, about 1 minute. Remove from heat and stir in lime juice. Set aside.
1/2 lb. cooked gluten-free linquine (eyeball it if using a 1 lb. package)
3 scallions, chopped
This recipe serves about 3-4 but can easily be doubled.