In the last week and a half, I’ve effectively booked every weekend of October, extending into November on my social calendar. I feel so popular! I’ve got birthdays & a wedding, family visits, and time spent with friends to fill up my next many weekends.
I think my influx of events is partly because it is fall and everyone is back from their summer holidays. But I like to think it’s because my inner coolness has finally been discovered & everyone wants to hang out with me all of a sudden (insert sunglasses emoji) (that must be it, right?).
As an extroverted introvert (I’m INFP on Myers Briggs, but the chart from the test I took put me close to the middle on each of the categories) having plans makes me excited, but also, I feel just drained of energy when I think about them too much. It’s sort of a weird balance in my life. I love resting, but it depends on my mood- because it can either make me feel antsy and want to clean everything, or redecorate, or try a new recipe. Or, I just end up enjoying some quality couch potato time (I’m making my way through Friends on Netflix right now, and The Great British Baking Show on PBS where they say lovely & exciting things when they are happy like, “That’s just cracker!”). I think Jon is the same way. Sometimes, we’ll have a plan for the evening, and then look at each other and say “nah” and go to Safeway for some ice cream and to rent a movie.
In any case, it’s going to be a (fun!) busy month and I’m excited for all the social gatherings and for reconnecting with friends and family.
This coconut curry lemongrass clam soup is deceptively complex. The only difficult part about this recipe is amassing the ingredients. I think this would be a good candidate for Rachel Ray’s 30 minute meals, and is also a great candidate for a quick and easy, but special meal to impress a friend coming over for dinner.
I love the look and taste of fresh clams in this meal, but you could easily substitute chicken or shrimp. I added in some bay scallops too, because I don’t like to be stingy with seafood like most restaurants I’ve been to.
Also, it was my first time ever cooking with lemongrass, though, definitely not my first time eating lemongrass. It’s common in many Asian, and particularly Thai, soups and sauces. But it’s kind of a weird plant to deal with, so I had to Youtube it. This lady’s video is so helpful and easy to follow. Plus she has amazing and enviable knife skills. You get to smash the lemongrass to release the flavor, reinforcing my point about how stress-free and possibly stress-relieving, this recipe is.