Don’t you worry there my honey,
We might not have any money,
But we have our love to pay the bills…
If only that were true! With the new house and the impending wedding (5 months until show time), the bills really seem to be multiplying. I’m in a rush to make the house livable and inviting – lots of new kitchen knick knacks and fragrant candles and intimate linens and dreamy curtains. Not all of this is strictly necessary, but it does help make a house feel more like a home. I’ve also been doing more wedding research and have been inspired by a flood of lovely ideas – more mercury glass votives, cute DIY dessert tables, bountiful hors d’oeuvres. Unfortunately, this all results in new contractors, new vendors, new appliances, new trinkets, and of course – new bills. We’ve been pretty worried about the finances lately, and have tried to make small lifestyle adjustments while trying to sustain as much of our old life as possible. It hasn’t been easy, and sometimes we’ve been so consumed with chasing paper that we forget why/how we ended up in this position in the first place.
Soba Noodle Salad
Perfect for these warm days – minimal cooking required and whips up really quickly. Like most good things, it is endlessly adaptable. Use whatever raw veggies you have on hand. Nix the chicken or add some other protein – tofu chunks or edamame or BACON work really well. A mandolin here might help with prepping the veggies if you have one, but I did this all by hand – piece of cake. The dressing is sweet and tangy and also easily adjusted to suit your taste. Enjoy!
1 bell pepper, thinly sliced
3-4 stalks of celery, small dice
1/2 onion, thinly sliced
2-3 scallions, thinly sliced
1/4 green cabbage, thinly sliced
4 servings of soba noodles (Japanese buckwheat noodles)
2 cooked chicken thighs, shredded
2-3 cloves of garlic, minced
3 tbs peanut butter (creamy or chunky; other nut butters work too)
1/4 c soy sauce
3 tbs honey, or to taste
juice of 1 lime, or about 1-2 tbs, or to taste
2 tbs chili oil (or wasabi + sesame oil)
2 serano chiles, seeds removed and small diced
Cook the soba noodles according to the package instructions. Typically, just bring a pot of water to a boil, add the noodles and allow pot to come back to a boil. Reduce heat and allow to simmer for about 5-10mins or until the noodles are cooked through – soft and springy, but not mushy. Remove from heat, drain and rinse with cold water.
Whisk all the dressing ingredients in a bowl. In a separate large bowl, add all salad ingredients and toss with the dressing. Let sit for 15mins before serving to let the flavors soak into the salad, and serve at room temperature.
Let’s get rich and build a house on a mountain making everybody look like ants
From way up there, you and I, you and I
Thanks for stopping by,