I was sitting on my couch working on menu development, when my daughter grabbed the remote control to scan Netflix. She happened to be on my account and saw my “currently watching” list.
“You were watching Magic Mike?” she asked.
She’s 16. And though not familiar with all of Mike’s magic in real life…obviously familiar with his movie magic.
Instead of simply saying, yes, I did what came naturally to my true, authentic self.
I made this guttural chuckle (that defies spelling, otherwise I would attempt to spell it) like a dirty, older man. Like a 63-year old black man who ends his evenings with smooth, brown liquor. A man who sees young women and stares holes in their backsides while slowly shaking his head, reminiscing, and planning his short-term future. A man who not only has a story or ten, but who is still writing the books.
My daughter was disgusted.
“What is that laugh-sound?!? Eeeewwww, why couldn’t you just say yes?!?”
She paused, and I had a moment to adult-up in this experience. But nope, not me. Instead I said, “Momma gotta have a life, too, Jody,” a favorite line from Baby Boy–a movie she has never seen–so this child was seriously confused at this moment.
“It’s from a movie. But real talk, Momma gotta have a life too.”
My daughter fainted. Well, not actually. But because she is as dramatic at times as I am, she faux-fainted.
The moral to this story: be mildly inappropriate with your kids because those are the moments that make memories.
And watch Magic Mike for its cinematic … for its cinematic … I can’t think of the word I’m looking for. Oh well. Til next time, Reine.
Magic Spicy Noodles
- 1/3 cup low-sodium tamari (or soy sauce)
- 3 TBSP Korean gochujang sauce
- 2 TBSP sesame oil
- 1 TBSP agave
- 1 TBSP ume plum vinegar (or vinegar of choice)
- 1 TBSP sriracha
The vegetables…but seriously, use whatever vegetables you like. Eggplant, broccoli stalk, celery, zucchini…your kitchen your rules.
- 2 cups tender greens of choice, baby spinach works well
- 1/2 cup shallots, sliced thin
- 5 cloves of garlic, minced
- 1 red bell pepper, sliced thin
- 1/2 cup carrots, shredded (I bought the pre-shredded, cause life…)
- 4 scallions, chopped
- 1/4 cup fresh mint, chopped
- one 14oz package of cooked, drained, and rinsed gluten-free brown rice noodles OR noodle of choice
- Combine all your sauce ingredients in a bowl and set aside until ready to use.
- Add 1-2 teaspoons of grapeseed oil (or oil of choice) into a cast iron skillet over high heat. Allow to warm up for three minutes.
- Add your shallots, red bell peppers, and carrots to the pan and saute for 3 minutes over high heat.
- Turn your heat to medium, and add your garlic and scallions, and saute for 2-3 minutes.
- Place your cooked noodles on top of your cooked vegetables, then add your tender greens and fresh mint, and finally your sauce and toss until well combined.
- Slurp some noodles and watch a movie. Night made:)