I revamped my sewing area this weekend. We took a trip to IKEA in hopes of finding a bookshelf to house all of my fabrics. I’ve recently acquired a whole load of new fabrics, hand-my-downs from my sister-in-law and friend, and I needed a beautiful place to store them all.
I am quite happy with how it turned out, but I am thinking that I might quickly outgrow it. If my fabric stash keeps growing at the rate it’s currently growing at, I am soon going to need to rent a warehouse! Someday I hope to have my own craft room, but since we are currently renting a small house, that is not yet an option.
This week I made Phad Thai for the first time. It turned out quite delicious, subtle, but nice flavor. Here’s the recipe I used:
- 1 (12 ounce) package rice noodles
- 2 tablespoons butter
- 1 pound boneless, skinless chicken breast halves, cut into bite-sized pieces
- 1/4 cup vegetable oil
- 4 eggs
- 1 tablespoon white wine vinegar
- 2 tablespoons fish sauce
- 3 tablespoons white sugar
- 1/8 tablespoon crushed red pepper
- 2 cups bean sprouts
- 1/4 cup crushed peanuts
- 3 green onions, chopped
- 1 lemon, cut into wedges
- Soak rice noodles in cold water 30 to 50 minutes, or until soft. Drain, and set aside.
- Heat butter in a wok or large heavy skillet. Saute chicken until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Stir in chicken, and cook for 5 minutes. Add softened noodles, and vinegar, fish sauce, sugar and red pepper. Adjust seasonings to taste. Mix while cooking, until noodles are tender. Add bean sprouts, and mix for 3 minutes.