This soup packs a good amount of heat, that will be sure to make you sweat a little and cool you off on a hot summers day. Sometimes I can’t get the thought of a good ramen* out of my head, and chewy noodles in a hot salty broth haunt me for days. Every once in a while, noodles get the best of me and this is the recipe I use to put my mind at ease.
I am definitely lover of nearly anything that’s crunchy and salty. When I feel hunger setting in, rarely do I reach for the chocolate stashed in the fridge (hidden from my chocolate fiend partner), but rather it’s the chips that call my name, and well anything salty really. So when I go out for Indian food I almost always order pakoras, not even realizing how easy they are to make at home. The perfect balance of texture and taste.
After many years of hiking with my trusty field guide on hand I have come to know my surrounding forests rather intimately. I have been known to stop in the middle of a path to (geek out and) identify plants, always remembering the edible ones. There is something comforting in knowing how to identify the bounty that mother nature can provide. When summer comes around I am sure to keep my eyes peeled for any edibles, especially berries, because in all honesty wild berries are always better than cultivated berries.
Making my own corn tortillas was always something that I found intimidating. I was convinced that a tortilla press was necessary and without one I wouldn’t bother. Instead opting to buy premade corn tortillas which are almost always disappointing, too dry, too thick and often cracking upon consumption. But this past winter my partner and I spent a few months traveling around Mexico, and my view on homemade tortillas was forever changed. All of a sudden my eyes were opened to what a handmade tortilla could be.