Another year gone by and already we are deep into the fall. Tomorrow, pretty much my favorite holiday, is sure to be a big eating day -- even though we are boycotting turkey and the usual sides this year. Preparing for our Thanksgiving eat-a-thon I thought a light soup with fresh, crisp flavors was just the thing for stomachs in training. I made a quick stock with shrimp shells and flavored the broth with minced lemon grass, chiles, garlic and ginger. The shrimp and some nice small mussels I found at the store poached in the broth which I then flavored in the traditional Thai sweet tangy sour way with fish sauce, soy, and lime juice. Fortified with brown rice and topped with a shower of fresh cilantro this soup was an unusual welcome flavor for our table. A little something from far away before the most American of American days.
I'm just a self-taught home cook who likes to try new things. One day when things were a little slow and dinner looked better than usual I decided to post the results on Facebook. Then I did it again and again -- and well, here I am, another addition to the blogosphere.
James, aside from being the "luckiest man alive" ;-), is my very tolerant boyfriend of nearly 10 years. I hope you enjoy sharing his dinner.