My daughters’ voices

A smooth writing pen

Something good to read

SmartWool socks

A long talk with a friend

Birkenstocks

Eye drops by the bed

Uplifting music in the background

A long warm cardigan

Mentos gum

Stök cold brew coffee

Lavender essential oil and wool dryer balls

My gratitude journal

Water in my Yeti cup all day long

Grandchildren’s mementos

Acorn slippers

LOC in a hot bath

Time alone

Nest-flix each morning

Cool, dry air

Frazier fir foaming soap

Community Bible Study

Honey in my tea

Birdsong

God’s peace

A to-do list

White vinegar in the washer rinse cycle

Tiny lamp light

Nature shows

Reconciling to the penny

Cardinals outside my window

Plackers floss picks twice a day

Romaine and blue cheese

Early to bed

Windchimes

Trees

The hope of heaven

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What are some of your must-haves?

From the archives… but I think you should try this recipe so I’m posting it again.

I’ve made Thai Shrimp and Noodles for years, but it has been a long time since I fixed it. I like shrimp, but don’t eat very much of it, since it’s a bottom feeder and all. So once or twice or thrice a year, I might make something with shrimp. I can’t remember where I got this recipe or I would give proper credit. I’ve tweaked it for our family’s taste and thought I’d share it with you. We had it last night and there were some  “mmm-mmm good!” comments.

Thai Shrimp and Noodles

16 ounces broken spaghetti noodles
1 pound broccoli flowerets (about 4 cups)
1 pound fresh or frozen shrimp
2/3 cup creamy peanut butter
2/3 cup soy sauce
8 tablespoons seasoned rice vinegar
4 tablespoons sesame oil
1 dash Tabasco or 1 teaspoon crushed chili peppers
2 tablespoons grated ginger root (I like to use the kind that comes in little jars)
4 cloves garlic, minced
8 green onions, chopped (white and green parts)
1/2 cup chopped, raw cashews

In a very large pot, bring a large amount of water to boiling.  Add pasta; cook four minutes.  Add broccoli; cook two minutes.  Add shrimp; cook 2-3 minutes.

Meanwhile, in a bowl, combine peanut butter and soy sauce.  Stir in vinegar, sesame oil, chili peppers or Tabasco, ginger root and garlic.  I like to whisk this all together to mix the peanut butter in with everything well.

Drain spaghetti mixture and return to the pan.  Add the peanut butter mixture, green onions and nuts.  Toss gently to coat.  Serve in warmed pasta bowl.  Makes 6 generous servings.

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What’s for dinner tonight at your house?