Anyway, I thought I would post some pictures of the making of our pig pen area for you all to see....and if you know of anyone who wants to sell some pigs, please let me know (even the agg office couldn't help....sad). We are also going to try the pig auction again Tuesday night, so wish us luck!!!
Grrr!! Ready to take on a metal building!
Getting ready! Gotta stay hydrated :)
Clearing out the area
(I even got in on the fun!)
Hi Mom!
Setting up the fence.
Trying to stay warm and see what her brothers are doing.
Sweet little helping hands.
Break time! Apples for snack!
Almost done....just need the roof and some paint.
All Done!
(although I think we might change the paint a little)
So I have been going through a time when I am just not feeling creative. So I have been making other people's recipes for dinner. This is great because I get to try a lot of new things, but it doesn't leave me with much to blog about. However, I wanted to share this recipe with you that I have made a few times. I love it. Mike loves it. My KIDS love it! It's delicious!!
So, when Ethan was born, we started watching the food network a lot. Like a ridiculous amount of time. I was recovering from a csection and Mike and I didn't want to constantly be watching Disney Jr or Nick Jr (I can only take so much of that!!), but we didn't know what else was kid friendly, so that was our "go to" adult tv. ha! Anyway, so Michael started loving watching it with us and one of our favorites became Giada at Home. It's still one of our favs! So, on this one episode, she was talking about her visit to Thailand with her sister (I think) and she said she wanted to make something to remind her of the flavors of Thailand and kind of take her back to that time through the food. I remembered that Mike had told me about a trip he made to Thailand and how much he loved it and the food, so I thought I would give this a try. He was very happy, to say the least and said "it took him right back".....Now, babe, you need to take me to Thailand, so I can "go back" too! :)
There were a couple of things in the original recipe I couldn't find (or were way expensive...fresh shrimp! WOW!), so I had to sub them out. So, I will post my version here (which really isn't too much different...Thai food is very grain/gluten-free friendly). Don't let the amount of the ingredients overwhelm you or intimidate you. This really is not a real difficult recipe. I will say though, that you will probably want to prep a little ahead of time and get your veggies chopped before you get started cooking.
Thai Curry-4-6 boneless, skinless chicken thighs
-1 cup bone broth (here's how to make your own)
-1/4 c green curry paste
-1 medium carrot, peeled and sliced into 1/4 in rounds
-1 red bell pepper, chopped 1/4 in pieces
-1 onion, chopped
-5 sprigs basil with stems
the juice of 1 lime
-1 1/2 Tbsp fish sauce
(affiliate link)-4 oz snap peas, halved
-2 bunches of green bean noodles, soaked until plyable (you can find them in the asian food section or here
....affiliate link)
-Salt and pepper
Preheat oven to 425 degrees. Salt and pepper chicken and place in an oven safe baking dish. Bake for about 45 minutes or until the temperature reaches 170 degrees on a meat thermometer and the juices run clear.
In a large saucepan, bring the coconut milk, broth and curry paste to a boil on medium high heat, whisking until smooth. Add the carrot, red bell pepper, onion, basil, lime juice, and fish sauce. Bring to a simmer, cover and cook for 30 minutes or until the veggies are tender.
When the chicken is done, slice and add to the pan, along with the peas and the noodles. Simmer uncovered for about 5-7 minutes. Remove and discard the basil sprigs. Serve immediately!
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