So yes, I am in a disgustingly good mood this morning. It is much appreciated after the past few days. The weather is sunny and beautiful and currently 67 degrees, which is just enough to make my knees weak and my eyes teary... because I promise you I actually am that emotional when it comes to my beloved fall weather. I had a dark chocolate brownie for breakfast. I had a very pleasant phone call with one of our authors who is a sweetheart and made me feel very smart and useful and I am currently basking in job love. It is also Wednesday, which means a new Write Space and a new How I Write. I also found this fantastic booklist from Flavorwire, which is basically as good as porn. (It's a bit heavy on the classics for me, as is expected, but I added quite a few things to my TBR list.) Have you all seen this fantastic post on TerribleMinds the other day? (And the follow-up post on editing that appeared yesterday.) I have never read Proust, but this made me smile.
And now, two recipes that I've been really enjoying lately. Neither are gluten free (they are too delicious for us to care), but both are easily adaptable with gluten-replacements.
Spicy Thai Noodles
Modified from here.
1 box spaghetti
3/8 cup olive oil
1/4 cup-plus sesame oil
1-2 tablespoons crushed red pepper
1/4 cup-plus honey
1/4 cup-plus soy sauce
1-2 tablespoons peanut butter
1 bunch fresh cilantro, chopped
1 small bag matchstick carrots
1. Cook pasta.
2. Make cleanup easy, and use only a spoon and the 1/4 cup measuring cup for everything. In a small saucepan, add olive oil, sesame oil, and red pepper. When I say "1/4 cup-plus," fill the measuring cup to the top, then add some extra so that it flows over the top. Heat on medium-high heat, and flick some water droplets from the cooking pasta into the pot. When the water starts to sizzle (after 2 minutes or so), turn the heat off, but leave on burner.
3. Quickly add honey, soy sauce, and peanut butter, whisk to combine. (If you don't add quickly, the pepper may burn.) Once the peanut butter is melted, transfer to a cool burner until the noodles finish.
4. Drain and transfer noodles to large bowl. Pour sauce over noodles, turn to combine. Let cool on counter, turning occasionally to let noodles soak all the sauce up.
5. Stick in fridge to cool completely and eat cold. (Or hot, whichever. We usually eat them cold.) Top with cilantro and carrots.
This is an easy dinner and super delicious and addicting! We've made it so many times, and I'm craving them all the times in between.
Taken from here. I changed nothing from this glorious recipe.
1 box yellow cake mix
1 cup sour cream
3/4 cup olive oil
1 cup light brown sugar
2 teaspoons cinnamon
2 cups powdered sugar
6 tablespoons milk
1 teaspoon vanilla extract
1. Preheat oven to 350. You need three big-ish bowls.
a. In the first, whisk the brown sugar and cinnamon.
b. In the second, whisk the cake mix, eggs, sour cream, and olive oil until just combined.
c. In the third, whisk the powdered sugar, milk, and vanilla. (It's best to do this right before taking the cake out of the oven.)
2. Spray 9 x 13 pan with cooking spray. Layer 1/2 of cake batter, 1/2 of streusel mix, remaining half of batter, and remaining half of streusel, spreading each layer out evenly. Swirl with a butter knife.
3. Bake for 45-50 minutes. Immediately after removing from oven, pour glaze on top of cake and tilt back and forth to cover evenly. Cool cake, but not all the way because eating it warm is a mouth-gasm. Eat and die happy.
This cake is becoming a rainy-day tradition. It's super rich and you won't believe how delicious for being so super easy.