The Thyroid Chronicles

I still can’t reach my stove, and it’s still a little hot, yet a girl’s still gotta eat.  I have a bowl of ripe tomatoes thanx to my BF’s garden bonanza, so I pulled up a recipe I was emailed from Lee Kum Lee a while back.

Mine was not this pretty.

Ingreds:

Soy sauce and sesame oil – starting to salivate.  Amazingly, I had all the ingredients on hand except for the cucumber, so I went full steam ahead.  If you are not a lazy ass like me, you will just walk down to the store and get yourself a cucumber.

Here’s what you do:
1. In a small mixing bowl, combine soy sauce, sesame oil, olive oil, black pepper and seasoned vinegar. Whisk well.
2. Assemble the mozzarella cheese, cucumber, tomato and basil on a platter.
3. Drizzle saucy mix on top of the vegetables and cheese before serving.

The verdict?  It’s f*cking awesome.

Incidentally, you have to get one of these:

I have killed every one of my basil plants except the one my man planted for me up in here. You can plant all sorts of things in it, not just strawberries. It’s totally righteous.

It’s hot. You don’t want to turn on your oven, your stove, or even your toaster. (Or, you’re like me and you’re painting your house and everything from the living room is in the kitchen, so you can’t reach the stove anyway.)

What do you do? Do you get takeout, which means spending a lot of dosh and feeling like bag full of assholes afterward?

OR do you make like Smarty McSmartersons, dust off your food processor/blender, and whip up a batch of cantaloupe carrot gazpacho in less than 5 minutes?

1/2 cantaloupe
1 medium sized carrot
Handful soaked almonds/cashews
Freshly grated ginger (to taste – I added a lot)
1 T of lemon/lime juice

These ingreds are also in the original recipe, but I didn’t have coconut milk handy and I killed my mint plant:
2 T of coconut milk
1/2 bunch of fresh mint leaves (to taste)

I like Smarty’s choice.

Eat this in the comfort of your air conditioned home.