Oilily

I haven't had cute little children to dress in coordinated clothing in some time.  It's all surf and skate wear for both right now.  Sigh from Momma.  But when my daughter was just a wee one, I received an outfit from Oilily as a gift and that was the beginning of my swoon.  Everything is still super cute.  Now if only I could shrink my kids back into sweet little toddlers. 







Egads!  They have stuff for big kids like me now!








Everyone should live a vibrant life.  Why not wear that vibrancy?

Find all here

Thai Food Pleases Me

Happy New Year!!  Yes, I know it's belated but I've been a little busy.  The kids have been home on winter break and our weather has been glorious.  A few weeks of hiking and beach time and I look like Summer Kristina not pasty Winter Kristina.
With Christmas baking out of the way, I also had time to cook.  I am famous for tearing out recipes from mags and leaving the sheets on the kitchen counter untouched as I head out to eat at one of the plethora of incredible restaurants in our area.  Not this break.  While our days have been around 70 degrees as soon as that golden sun sets the temperature drops fast and we want warm winter food.  So this soup recipe really hit the spot.  We all went back for seconds.  And it was nice for my winter bloat (due to my extreme carb eating).  I felt slimmer just slurping up that yummy broth.  Enjoy!

Thai Pork and Noodle Soup

Jonny Valiant

Serves 4
Hands-on Time: 30m
Total Time: 30m

Ingredients

• 2 tablespoons canola oil
• 2 scallions, thinly sliced, white and green parts separated
• 2 cloves garlic, chopped
• 1 tablespoon chopped fresh ginger (from a 1-inch piece)
• 1 pound ground pork
• 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
• kosher salt
• 4 cups low-sodium chicken broth
• 1 tablespoon fish sauce or soy sauce
• 4 ounces wonton wrappers (about 10), sliced into 1/2-inch strips
• 2 tablespoons fresh lime juice, plus lime wedges for serving
• sliced red chili peppers and cilantro leaves, for serving

Directions

1. Heat the oil in a large saucepan over medium-high heat. Add the scallion whites, garlic, and ginger and cook, stirring, until fragrant, about 30 seconds. Add the pork and cook, breaking it up with a spoon, until browned and cooked through, 6 to 8 minutes. Add the mushrooms and ½ teaspoon salt and cook, stirring frequently, until tender, 2 to 3 minutes more.

2. Add the broth, fish sauce, and 2 cups water to the saucepan and bring to a boil. Add the wonton wrappers, reduce heat, and simmer until tender, 1 to 2 minutes. Stir in the lime juice. Serve with the scallion greens, chili peppers, cilantro, and lime wedges.

Tip

Wonton wrappers will keep in the freezer, tightly wrapped, for up to 3 months. Let thaw completely before using.

Nutritional Information

Calories 475; Fat 29g; Sat Fat 9g; Cholesterol 80mg; Sodium 950mg; Protein 25g; Carbohydrate 28g; Sugar 4g; Fiber 2g; Iron 2mg; Calcium 40mg

Thanks Real Simple!!