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NaBloPoMo Day 1: Welcome to #NaBloPoMo and a Recipe for You

NaBloPoMo Day 1: Welcome to #NaBloPoMo and a Recipe for You

It’s NOVEMBER! In addition to the 18 day countdown to my 29th (again) birthday, it’s also National Blog Post Month (or, National Novel Writing Month for People Who Do Not Have the Attention Span to Write A Novel….but that hashtag was unwieldy).

I’ve participated in NaBloPoMo a few times in the past. Some years I have made it the whole month. Other times, the rest of life has pushed blogging to the backburner, and I have lost steam. Blogging has taken a backburner a lot lately, and I’d like to turn that around.

My first post is not full of insights and witticisms because I’ve got a narsty chest cold that left me sleeping on the couch most of the day. Mind you, the husband wasn’t home all day, so this meant my 5 year old was physically climbing on me and jumping on me and I was without energy to yell at her or fight her off. So yeah. #DangKids  Also, she never stops talking ever. At all. And if she stops with words, she starts with singing or noises or smacking things around to make noises with them. Calgon please take me away. To anywhere that is silent and does not involve a 5 year old knee to my sternum.

I did manage to throw together a respectable miso stew that is hitting the spot.  Like many comfort foods, the photo is unimpressive, but it tasted good and helped me feel a little better.

Miso Stew

Ingredients:

1 onion

Some oil (I used olive oil, you can use whatever you like to fry things in)

Some garlic

Some ginger

Some rice vinegar

Block of tofu (preferably previously frozen then defrosted)

Dried Kelp or kombu

Sliced shitaake mushrooms (I used frozen)

Miso paste

Soba Noodles

  1. Slice up the onions and cook them in a soup pot with the garlic and ginger until fragrant
  2. Add in a bunch of water, as well as ginger, rice vinegar and miso. You’ll probably need more miso than you expect, unless you are good at cooking with miso and already have a feel for that kind of thing.  I say “some” for all of these, because I added them in til I got the taste I wanted.
  3. Slice the tofu into little blocks and add it, along with the kelp or kombu and shitaake mushrooms, and cook for a while. I think I brought it up to a boil and then simmered for like half an hour or so.
  4. Add in the noodles and cook for a while. I think they were done in about 10 minutes.

Serve with a side of your preferred decongestant, and hopefully you’ll be feeling better in a jiffy!


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