Oh it has been a rough one. The weather here has been so blah. Constant rain storms, dreary dark days, and almost freezing temperatures (Ok well 47 degrees isn't quite freezing but) have given me a nice end of autumn cold. Sniff sniff. So all these cool things I had planned for you, my wonderful groupies - has all but pooofed it's way into oblivion. At least - for now. Next week, we will talk about my favorite Christmas tradition in the whole wide world... so stay tuned.
But now, since I feel so icky ugh blah and even waaaa, I thought I would take this time to let you all in on one of my best kitchen remedies for when you have the sniffies, stuffies and the can-I-just-call-it-and-go-back-to-bed-ies.
We interrupt this recipe to bring you this news update! This just in - Congratulations go out to Jennifer R, Rachael G and Andrea P for their amazing prowess in slyly snatching all that mouthwatering Rocky Mountain Jalapeno Popcorn from my grasp. Sigh... it will be sorely missed. However, Jennifer was kind enough to accept only 14 bags of the 15, so that I can have one for little ole' me. Sniff - is that the spirit of giving or what? Thanks Jennifer, but I open one and then that becomes four, and then fifteen and then I am renting movies with your gift card. It could get ugly.
And now back to our regularly scheduled blog already in progress...
...Serve hot. Enjoy.
Kidding. Ha I am such a hoot, esp. when medicated. :-.
Seriously, here is my favorite recipe for "Tom Yum Make-my-Sniffies Goong Away" Soup. It is mmm so spicy in all the right places. Especially thanks to my gaggle of Thai chili plants out back.
(Makes 4 bowls)
Ingredients:
6 cups all natural - organic low sodium chicken broth (am I picky or what?)
5 lime leaves, crushed (Supposed to be kaffir, but key lime works just as well for me.)
2 stalks lemon grass, chopped. (Or 3 Tablespoons prepared lemongrass.)
1 1/2 tsp minced garlic
3 fresh thai chili - minced
1 cup shiitake mushrooms, sliced (Oyster mushrooms work GREAT here as well)
3 limes, juiced (about 1/4 cup), plus more for garnish
3-4 Tablespoons fish sauce (to taste)
10 large fresh peeled shrimp
1/2 cup green onions, chopped
1/2 cup cilantro. (Oh I mean coriander for all you anti-cilantro-ites.)
Small handful fresh basil. (Or even Shiso if you can get your hands on it.)
Nam Prik Chili Sauce or Sambal Olek or other Asian chili sauce.
1 cup quartered cherry tomatoes
Prepared Rice Noodles
In large pot, bring chicken stock, lime leaves and lemongrass to a boil.
Reduce to medium and add the garlic, chili, mushrooms, lime juice and 3 T of fish sauce. Bring to gentle boil for about 5 minutes.
Add shrimp, green onions and tomatoes. Cook for about 1-2 minutes until shrimp are just done. Do not over cook, chewy shrimp does not do a body good. Nor do soggy tomatoes.
Once shrimp are cooked, remove from heat. Taste. If soup needs more salt add a little more fish sauce.
To Serve: In each of the 4 bowls, add some rice noodles and a teaspoon (more of less depending on your love of heat) of chili sauce. Ladle soup into bowls, top with generous amount of basil and cilantro I mean coriander. Serve with lime wedges.
This soup will clear you up, pick you up and give you the energy you need to get through the day when all you would rather do is curl up in bed and be one with daytime TV.
You are looking for a photo aren't you? Funny, me too. See in my head fog, I did not think to have a single charged battery. I blame Enzo. 
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