I have two suitcases lying open on my bedroom floor, stuffed with more clothes than I will possibly need over 8 days. Tomorrow I leave for Seattle, where I will start a road trip that finishes up in Los Angeles. The night before a road trip, when it happens to be 95 and sticky outside, is no time to be baking muffins; fortunately, I made these muffins a week ago and am finally, finally not stuck with horrendous writer's block.
Eggplant drenched in stir-fry sauce is really hard to make look pretty in photos. I tried. No matter. It's delicious! As good as your local Thai takeout, really. Maybe better, depending on the quality of said local Thai place.
When I first started trying to make Thai flavors at home, I learned pretty quick that I'd better stock up on fish sauce. If you've never worked with fish sauce, just…don't take a whiff. The crushed souls of thousands of tiny fish are quite pungent. Anyway, this sauce uses a lot of fish sauce. And lime. Not making any claims to authenticity here (in the slightest) but the flavors are on point.
I'm honestly not a big fan of eating blueberries straight, but I still buy tons of them at the farmer's market, because I do love them in baked goods. Particularly of the breakfast-y variety.
I have to be real with you, my life is a wreck right now. I really, really don't feel like going into it. Like, you have no idea. But I'm fatigued as fuck and I lost 3 pounds in a week thanks to a shitty appetite and I am angry at the world for fucking excellent reasons. I regretted picking this recipe almost immediately, because it's fussy and has a lot of steps and I thought I was going to pass out in my kitchen. And then I fell asleep without trying it.