Sunday, March 20, 2011
I am immensely competitive. Not so much with other people...right, who am I kidding..yes, with other people. But certainly not as harshly as I compete with me. Nothing bugs me more than not setting another high score every time I play Fruit Ninja. And I have taken it upon myself to time my morning ward rounds...determined to finish my jobs at least 5 minutes earlier each day..not that there is much point, really..seeing as I had one patient who has now gone home. The things I view as a challenge, though...I worry sometimes..as does my mother when I occasionally let slip what idiocy I indulge in. I'd gone to my usual Malaysian restaurant to pick up some food. The waitress, who was clearly new, asked if I wanted medium spicy noodles. No, very spicy, I said. She looked a little alarmed, 'Miss ah..our spicy wery spicy you know'..I tried not to roll my eyes, reassuring her I could handle it. I got home, had a forkful...and it was unadulterated...physical..pain. Couldn't even swear my tongue was so damn numb. I briefly considered throwing the lot away...and then I remembered the waitress's warning..which in my head just sounded smug now. Could I live with myself if I just surrendered after one bite?...surely not..I popped the carton in the fridge to let the noodles get nice and cold..hoping it would temper the heat. I like to think there is method to my madness. Got out a punnet of strawberries and that was how I spent my saturday night~ alternating excruciating mouthfuls of noodles with bites of strawberries. I finished every last strand of it eventually...my lips triple their original size...and then I spent most of Sunday on the toilet for my sins...with a self satisfied smile playing on my still engorged lips. Jade-1; smug waitresses-0.
I realize I have a problem, I do.
Spinach soup~ the only thing I could stomach for about a week after..and because I've just watched wicked and fancied something gloriously green
1 shallot, minced
2 cloves garlic, minced
3-4 baby potatoes, cubed
2-3 large handfuls spinach
1 bowl vegetable stock
splash white wine
Salt + paprika to taste
1. Melt some butter in a pan, drizzle in some oil so the butter doesn't burn.
2. Sauteed the shallots and garlic until soft and translucent
3. Add potatoes and stock and let simmer for about 20 minutes or until the potatoes are fork tender.
4. Add the spinach and let it wilt
5. Get your stick blender and puree until smooth and silky
6. Stir in some white wine and season to taste
I'm fairly sure it's a lovely soup...I say fairly because I don't think I've quite regained my sense of taste after the assault I launched on my palate.