The Brightest Light in My Life – Mum
On the weekend I spent a lovely day with Mum. She has just returned from New Zealand and brought back some treats. I feel quite lucky because she managed to find and bring back some of her old clothes for us. I got a great dress she made (yes, made) when she was about 15 as well as a gorgeous leather belt. She brought my sister back a pair of her old boots that are totally rad. Mum found some old photos of herself, she is so cool and has always been a stylish young lady!One of the things I really miss about NZ are the treats. There are so many wonderful things to enjoy! Mum packed up a goodie bag for us each! Yum yum!We stopped into Lahore Tikka House for lunch. The food was fantastic as usual. However, they are using Styrofoam plates and cups which I find to be wasteful and horrible for the environment. Maybe they will change this behavior? I did see the following things that I found to be amusing:Note the handwritten sign stating that you can have a “piece of history” by purchasing an Obama t-shirt. Nice. This needs no explanation except for “ha ha”. Have a great day!
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This Pho-tastic one is for Inna!
I changed my status to ‘Casie is having pho for lunch today.’ I love, love, love pho. I have it AT LEAST one a week. My friend Inna asked if I was making it myself and to share recipe. I’ve never made pho. I’m sure it’s complicated and for $4.99 at the pho place by my work, I’d rather just order it. However, I may decide to make a pho so I browsed online for a recipe and found one. This is for you Inna!! Prep time is 15 minutes and cook time is 45 minutes.What you need: Beef Broth: 1 small onion, chopped 1 2-inch stick ginger 2 pounds beef bones 12 cups water 6 star anise 1 teaspoon salt 1 teaspoon sugar 1 pound lean, tender beef Noodles: 1 16-ounce package dry, flat rice noodles (pho) Garnish: 3 scallions, thinly sliced 1 large onion, thinly sliced 10 cilantro sprigs, finely chopped 1 cup bean sprouts 10 sprigs basil 10 sprigs fresh cilantro (ngo gai) fresh red or green Chile pepper, thinly sliced Accompaniments lime or lemon quarters fish sauce hoisin sauce hot chili sauce Prep:Broil onion and ginger until they look burned. Using back of cleaver, smash the ginger and set aside.Wash beef bones, place in a large soup pot and add water to cover. Bring to a boil and immediately pour off this “first boiling” water and discard. Add another 12 cups of fresh water and again bring to a boil. Skim off foam. Add the broiled onion and ginger, star anise, salt and sugar. Over medium-low heat, simmer for 30 minutes. Slice raw beef into thin strips and set aside.Remove bones from broth and strain out vegetables and seasonings. Soak noodles in cold water for 10 minutes. Drain. In a soup pot bring two quarts fresh…
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