Being Sick on Memorial Day Weekend
- Putting that new juicer through its paces. Solid food is but a waning memory fading into the distance.
- Stumbling on a new soup recipe that might be the greatest thing since Netflix began instant streaming.
- Husband and I are becoming terribly obsessed with binging Steven Universe on Netflix. ("I just had the best idea for an album cover.")
- Mandatory liquid diet has caused me to shed weight. I gained two belt notches back! Fuck ya'll, I'm skinny again!
- Have mastered how to fit two giant cats and a corgi-like bean bag on me while I lay on the couch binging said TV show.
- Dayquil is the best high ever. Don't know why kids think cocaine is where it's at.
- Right ear keeps plugging. Cannot hear out of that side and I keep walking at a tilt. Was fun for a minute, until the hallway wall went all ninja and jumped me.
- Missed a friend's wedding. Super not cool and had to physically restrain myself while hubby convinced me that no bride wants SARS as a wedding gift, regardless how nicely I wrap it.
- I really want to eat that bacon in the fridge, but there is no way in hell it is going to stay down.
- The very thought of bread makes me queasy. A disturbing fracture to my reality. Surely up is down. Dogs and bedding cats. Nothing makes sense.
- Dayquil is the worst high ever. Apparently, I cannot actually fly, which is lame.
Also, there's now a sign-up for the Vanilla Garlic newsletter. There's big changes a-coming, plus a free e-book as I work on it. More details to come, so if you like off-color humor and sarcasm be sure to sign up.
The spice comes from a huge dollop of gochujang, a Korean chili-soy paste that's plenty sweet and packs a mighty kick. (Here's a nifty video about the stuff.) Easily available at any Asian market. Sriracha isn't a great substitute, so try to find it if you can. However, it will work in a pinch, as will any great hot sauce. After tasting this soup, you'll quickly add it into your everyday cooking.
4 cups of chicken stock
1 tablespoon of corn starch
1 tablespoon coconut oil (sesame or vegetable is also fine, but not peanut)
1 tablespoon grated ginger
2 large garlic cloves, grated
6 green onions, finely chopped
1 heaping tablespoon gochujang
2-3 medium bok choy, washed and chopped into thin strips
1 tablespoon of soy sauce
3 eggs, lightly beaten
salt and pepper
1. Reserve 1/2 cup of the stock and mix with the cornstarch until dissolved.
2. Clean the bok choy of any dirt and cut into thin ribbons. Set aside.
3. Place a wok or cooking pot over high heat and add the oil. Once the oil is shimmering add the ginger, garlic, green onions, and gochujang. Fry for about 30-60 seconds or until very fragrant.
4. Add the chicken stock, soy sauce, bok choy in a pot and bring to a boil. Add the cornstarch and stock mixture and stir. Reduce heat to a simmer and cook for three minutes.
5. Slowly add eggs while stirring the soup. The eggs will blossom into ribbons as they cook in the broth. Taste and add salt and pepper as desired. Serve immediately with crunchy bread (if you can keep bread down) and oolong tea. Bask in the awesomeness.