Well I can’t very well move on from summer without sharing the story of the season.
I feel a bit bad spinning it into a story because it does have an unfortunate outcome but if there’s anyone I know who can take a situation like this and turn it on its head, it’s this guy.
Our budding actor was back in action this summer with a great program out of Palo Alto offering ‘professional training for serious young artists’. All was going along tickety-boo until one day our young Robert De Niro decided to have a Raging Bull moment and take his acting career to a whole new level (the movie buffs among you know exactly where I’m going with this…).
When our son was asked to act out the emotion “anger” he decided to punch the wall in front of him with full force (no half measures people, this is serious acting). Now, to his credit, the wall was fully padded with one of those thick gym mats (the kind that baseball players hit without restraint, all limbs on board) so he thought he was safe. But in this case, regrettably, our inexperienced boxer broke a wrist and a finger in the process. Not a fun day at camp.
But there was some light at the end of the tunnel and a line delivered in a way that only he can that sent this mom into hysterics.
After spending a painful and at times emotional afternoon in the ER (this was his 7th and 8th broken bone after all), our weary but undefeated fellow glances over at me in the car and says “well, look at it this way Mom. Now I can say that I broke two bones in someone’s body by throwing a single punch. So what if it happens to be my body!”
(I had to pull off the road I was laughing so hard).
Well, I’m just delighted with the way this recipe turned out.
I often venture new experiments but if they don’t meet a certain taste threshold, they never see the blog.
This recipe packs all the delicious flavor you would expect from a traditional Pad Thai but uses the fall classic butternut squash in place of rice noodles. The raw vegetable ‘noodles’ are tossed into the sauce at the last minute allowing them to warm up but maintain their al dente texture – the result is a resistant bite and no mush.
As much as I adore the taste of grain-based noodles/pasta, they don’t play a big part in my diet at this stage. Sure I’ll enjoy the chef recommended gnocchi when I’m dining out on occasion (and savor every morsel) but generally, I find this kind of food doesn’t do me a lot of favors. I just end up feeling bloated, tired and unproductive waiting out the storm until the diabetic coma passes.
Our whole family loved this dish – hope you do too!