Misc things of what I am thinking and what's going on this week en mi casa.
1. such
downer news all over NPR, nightlynews, social media... And my name is plastered everywhere... seriously. The good thing, I was born first. And I am named after the Egyptian Goddess (just in case you are wondering)
2. now that that is out of the way (I just have to get it out of my chest), we can celebrate life and God's goodness. I am a cup-half-full person ~ most of the time. I still believe in God's plan amidst all this crisis in the middle east.
Did you see
my post about an angel who paid the tab for the annual mom-son date? well, don't feel left out and
read it here.
3. I have a kindergartener, people.
Mr. squinty eyes woke up without a fuss, followed directions and survived first day of kindergarten. We are so proud of him. It's the same school as his TK last year, so he was not stressed out or anxious during drop off. He actually ignored my kiss and goodbye once he joined his class at the gym.
4. I have 5 weeks before the boards.... eeeekkkkk.
prayer request please:
that I will calm down and focus on reviewing.
5. #shereadstruth
Thanks to
Jenna of eatliverun, I was introduced to this
devotional website. We are reading the Letter to the Hebrews right now. What I am excited about is the upcoming study on Hosea. Will you join us?
6. I finally found the best Thai Coconut Curry Soup after trying a few different recipes. Here's my take:
Boil 4 cups of Low Na chicken broth/stock with 2 tbsp of fish sauce and 1 tbsp light brown sugar. Cover, set aside.
In a dutch oven, brown 1 lb chicken breast. Transfer once browned.
In the same dutch oven, add 2 tsp of red curry paste (I used the one from the jar) and 2 tbsp of grated ginger. Cook just till fragrant ~1 minute.
Add warm broth to the dutch pan, add chicken and bokchoy stalks. Cook for ~10 minutes until chicken is fully cooked.
Take the chicken out again and shred it. Add 2 cups of light coconut milk and mushrooms in the dutch oven (I used portobello, but you can use white). Cook for 5 minutes.
Add the chicken and bokchoy leaves once simmered. Squeeze about 1/2 to 3/4 lime (depending on the taste) and add salt and pepper too if you like. I omitted the salt at the end. The fish sauce was salty enough for me. Garnish with cilantro.
^I did not get bokchoy or cilantro at the store (boo!) so that's missing... obviously.
7. a post is not complete without an outfit take and a cute baby in my arms
I missed posting my wiws outfit.
Top ~ old, Express
Skirt~ even older, Express
Wedges~ not old, zulily
Necklace~ Sacred Heart of Jesus
Baby~ almost 1 year old (yay!)
Linking up with Jen for 7QT. Happy Friday, friends!
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