This chicken ramen was the perfect bowl of noodles. The stock was rich, mushrooms offered umami. And the noodles had the perfect slip and texture.
When I first joined Facebook it was a way to connect with friends and family. And with Twitter (or must I call it X?) it was to connect my blog with other like minded people. I joined Instagram as I was so bad at using Twitter. Not that I am any better at posting daily photographs! What I never expected was to see social media turn into a begging bowl. One person I follow constantly asks for her bills to be paid. I often wonder if she is hoping the debt fairy will wave her magic wand? And yes, there really is a debt fairy. What I find most strange is how often she is at Starbucks! There is no ways I would be out drinking expensive coffee if I was in debt. Another person makes mention quite often that there is more month at the end of their money.
Today’s inspirational recipe from Lavender and Lime ♥ Chicken Ramen ♥ #LavenderAndLime Click To Tweet
Times are tough, and I get it. But not splurging on single cookies that cost R30 (without delivery fees) would be a great way to combat that. I am constantly inundated with requests to back a buddy. From paying for someone’s mortgage, to medical bills, and everything in-between. I always say no because I believe that people need to learn to manage their income. And live within their means. They need to take responsibility for their actions and decisions. I support a few specific charities and each year I decide where my donations will go. This year I have concentrated on providing sanitary products to people who genuinely cannot afford them. I feel this is making a difference to people who need the help, not because of their life choices. But because life has just not placed them above the poverty line.
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- Place the stock, ginger, garlic and chillies into a large saucepan and bring to the boil
- Reduce the temperature and leave to simmer
- Bring a large pot of water to the boil and season generously with salt once boiled
- Add the noodles to the boiling water and cook for 90 seconds
- Drain, rinse under cold water and set aside
- Scoop the ginger, garlic and chillies out of the broth
- Add the chicken and mushrooms and increase the temperature
- As soon as the chicken is warm add the noodles to heat through
- Add the coriander and stir to combine
- Divide between 4 bowls, add an egg to each bowl and serve
Today we are heading off for an overnight stay in Naaldwijk. I will not be replying to comments or reading blog posts until the 18th of October. You can follow our trip by taking a look at our holiday blog.
View the previous posts on October 10:
- 2022: Pecan Nut Cake
- 2021: The Bone Code
- 2018: Seafood At Chelsea
- 2016: Breakfast Egg Cups
- 2012: Tequila Bolognese
- 2011: Big Bottle Wine Event
- 2010: Food Quiz Number 37 For A Friday