We have been loving our time in California. With one week left, we are soaking up as much of the sunshine, architecture, food and cool vibes as we can. Here are a few photos from our trip so far.
We are currently in California soaking up as much of the west coast sunshine as we possibly can! It's lovely here. It's not just the warm weather that makes it so, but the lifestyle. Everyone is smiling and relaxed. As soon as we arrived, I immediately felt any tension dissolve.
Helen dipped her toes in the Pacific Ocean for the first time today. (any ocean actually) She cried, it was so cold. But shortly after she was playing in the sand and smiling again. I think she likes it here. I know we do.
Here are a few photos from our day at Venice Beach. I'll be posting a couple more times in the coming weeks so check back.
Seriously is soup not the best thing to eat in winter? I especially love a good chicken soup. This one is spectacular! Throw in ginger and shiitake mushroom, chicken poached in coconut broth and top the whole thing off with cilantro and lime and it's pretty hard to beat.
I made my own version the other night based on this recipe. I also added udon noodles to make it more hearty. Try it, you won't regret it, I promise!
Thai Chicken Noodle Soup
(adapted from Bon Appetite)
3 Tb Olive Oil
1 bunch scallions white and light green parts thinly sliced, green parts cut in 1" pieces
4 large cloves garlic thinly sliced (LARGE CLOVES don't hold back)
1 large carrot julienned
1.5" piece ginger peeled and very finely chopped or grated
1 quart whole, stemmed shiitake mushrooms
2 large boneless skinless chicken breasts
3.5 cups low sodium chicken broth (I only buy this brand)
14 oz can coconut milk
2 Tb fish sauce
1.5 tsps lime zest
bunch cilantro leaves and stems whole
.5 package udon noodles cooked to package instruction and cooled
Heat oil in a large heavy pot over medium-high heat. Cook scallions, garlic, and ginger, stirring until softened, about 4 minutes. Add carrot and mushrooms and cook until softened, about 3 minutes. Add chicken, broth, coconut milk, and fish sauce. Bring to a boil, reduce heat to low and poach until chicken is cooked through, 15–20 minutes. Transfer chicken to a plate and let cool slightly.
Season soup with salt. Shred chicken into large chunks and return to pot. Stir in lime zest.
Place serving of cooked Udon noodles in bottom of bowl and ladle soup over. Top with fresh herbs and a squeeze of fresh lime.