Stopping Only For Shoes

When my husband and I got hitched nearly 12 years ago, we were living in sunny Florida. Since then, we've moved several times -- on average, once every 3 years. I don't mind moving, but I have noticed a perverse logic at work in the choice of our destinations. While most people move to cheaper, sunnier locales, we consistently buck this trend and continue to choose places with increasingly more snow and higher costs of living.

So anyway, it appears that it is indeed time to pick up stakes once again. Two weeks ago, I announced to the boys that we were headed for Connecticut. They both cheered, and then the six-year-old scurried frantically to the door yelling, "Wait a minute! I have to put my shoes on!"

Laughing, I explained that it would still be another 6 weeks or so before we moved, but I was delighted by his instant willingness to get in the car and go.

I wish I were more like that when God tells me to do something. Instead I make lots of excuses as to why I can't get a move on just yet. Next time, when I hear His voice, I hope I'm the one yelling, "Wait! I gotta get my shoes!"

On Finding Fault

Everything was going fine at church yesterday until I switched seats to be nearer a friend. Then we sat down for the sermon, and the most foul stench assaulted my nose.

Surreptitiously, I looked around. No... I knew all these people. None of them could produce that odor. Then I looked around for a baby. After all, I was in the unofficial "baby section," so maybe there was a poopie diaper somewhere. But no. Not a one.

The smell, though -- it seemed so close. Eventually, I had a thought. Could it possibly be me?

Yep, it turned out that it was. A giant doggie-doo was mashed into the bottom of my shoe. Eeeeeeeewwww! Nasty!

Given the grossness and the humiliation of the situation, I didn't want to let this event go to waste. So after some reflection, I've come up with some life lessons:

1. Prior to church, always take the sidewalk. Never walk across the grass.
2. Before I decide other people are the problem and start slinging accusations, I should probably take a good look at myself.

Given the subject matter of today's post, I figured that we could probably forego an illustrative photo. However, for your listening pleasure, here is Eric Clapton, career legend, with today's theme song. Only imagine you could be singing this to me, instead of the other way around.

Rice Noodles in Coconut Milk

Thought I'd share a new recipe that I tried out. It sounds like it would be a lot of work, but it really isn't. If you organize the various parts of this recipe, it takes under half an hour to make. Plus, it's sooooo worth the effort.

nom! nom! nom!

• 8 oz rice vermicelli 
• 1 16-oz block of firm or extra-firm tofu
• 1 small onion, finely minced or grated
• 16 black peppercorns
• cayenne pepper or red chili peppers (to taste)
• 1 tsp salt
• 3/4 cup coconut cream or milk (Not the kind you get in the soymilk area. Go to the Asian food aisle in your grocery store and get coconut milk or cream. Make sure it doesn't have added sugar.)
• 2 tsp palm sugar (if you don't have that, regular white sugar works just fine)
• 1 tsp chili powder
• 4 Tbsp soy sauce
• 2 1/2 cups bean sprouts
• 2 scallions, finely sliced
• Optional garnish: cilantro or chopped basil

Put the rice vermicelli in a bowl and cover with hot or boiling water. Let soak for 20 minutes.

Drain the tofu and cut it into 8 slices. Pat the slices dry with a clean towel. Cook the tofu using one of the following methods:

• Lightly spray a baking sheet with oil. Place the slices on the sheet and lightly spray the slices. Broil until golden brown. Flip the slices over and continue broiling until the other side is golden brown.
• Pan fry them, flipping to make sure both sides are golden brown.
• Deep fry them. (I have a Southeast Asian friend who does this. This is by far and away the tastiest method of cooking, but I can't help cringing a little when I see the tofu going into a deep fryer.)

After cooking the tofu, let it cool enough to handle. Then cut each slice in half lengthwise, and then cut all the slices into thin, little squares.

In a mortar, combine the onion, peppercorns, cayenne, and salt. Pound it to a paste and set it aside.

Heat a large saute pan. When it's hot, add the coconut cream, water, sugar, chili powder, and soy sauce. let it heat up. Next add the paste from the mortar and stir to blend. Strain the noodles and add them to the sauce. Cook until they are al dente. (You'll see them starting to turn a little translucent.) Add the tofu, beansprouts, and scallion. Stir and let it cook until the beansprouts are crisp but tender.Turn onto a serving dish. Garnish with cilantro or basil if desired.