So many changes

My, my, how times have changed. It’s been a few years since I’ve written for Susan Eats the World, and I think it’s time to resurrect this blog because 1) I miss writing about food, 2) I have lots of food adventures to document, and 3) this blog is hella fun!

A few things that happened since my last post 3 years ago:

  • I worked as a reporter and editor at newspapers in the Bakken.
  • I got surgery to remove a cancerous tumor.
  • I made friends with a Mexican family who owned the best taco truck ever.
  • I fell in love with a beautiful man.
  • I got pregnant and moved into an old Tudor house in Omaha that is pretty and NOT haunted.
  • I discovered pregnancy discrimination is a real thing and the fight for gender equality is far from over.
  • I gave birth to a boy who everyone always says is “so chill” in a surprised tone.
  • I joined a bacon club and published a feature on it.
  • I attended a food writers conference in Iowa City.
  • I ate lots and lots of great food in Omaha and discovered this little Midwestern city has a lot of diversity and some great restaurants. There’s a decent sized Thai community here, and we just celebrated Songkran (Thai new year).
  • I gained weight.

That last one has been a struggle. With more time at home with a baby, I find myself cooking a lot more. To me, food is life. I love to cook food, I love to eat it, smell it, taste it, feel it, knead dough with my hands, blow a spoonful of hot soup, mix spices, grill steaks, dip lobster in lemon and butter, get a bountiful supply of veggies at my farmers market, visit the Thai grocery store and make curry and tom yum…

Speaking of good Thai food, I made Thai chicken noodle soup this week, called “gua theywa” in Thai.

We had a tornado warning earlier this week. My baby and I sat under a desk under the basement and waited it out. We heard tornado sirens and wind outside. After all was clear, we went back upstair and upon seeing how gray and cool it was out, I decided it was the perfect time for a big, warm bowl of chicken soup.

I pulled out our dutch oven, filled it almost all the way with water, a large tablespoon full of Better than Boullion, 3 rib bones out of a gallon sized zip lock I keep in the freezer, drizzles of soy sauce and fish sauce, sliced fresh ginger, 3 smashed garlic cloves and 2 onions, chopped. I let that boil while I pulled a family sized package of chicken legs and defrosted it in the microwave. Once the chicken legs were defrosted enough to pull apart from each other, I placed them in the dutch oven and boiled for 15 minutes, then left it on low for about an hour. Makes the whole house smell soooo good, and it’s so easy to make.

When it was closer to suppertime, I prepared some rice noodles (boiled them separately, then rinsed with cold water), chopped up some fresh green onion, cilantro, and lime wedges.

Next, I pulled out a few chicken legs from the pot and chopped up the meat.

chicken2
Chopping chicken on the veggie side.

I pulled out my soup bowl and fill half of it with rice noodles, pour my onion-y broth over it, a handful of chopped chicken, cilantro, squeeze of lime, squirt of sriracha, and voila!

soup2
Homemade Thai chicken noodle soup.

One of my favorite soups of all time. The Thai grocery store by my house sells fried garlic in huge containers, so of course I keep that in the pantry handy to sprinkle over this soup. Why not? It adds texture and flavor, mmm!

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