Our Virgin Adventure - Day 13

Breakfast: Oatmeal, shake
Lunch: Wrap, zucchini chips and hummus, Shake for me (with avocado)
Dinner: Thai chicken soup, salad for Gary

Had the morning to cook a bit and do some laundry while Jack was at VBS. After lunch, had a quiet time, Jack had one time out, and we watched part of Shrek 2. Interviewed a prospective piano student. Nice, rainy day. Gary walked, and found out today he is actually going to get to teach two or three accounting classes. He is a VERY happy camper right now.

Jack and I baked cookies for the VBS workers this afternoon - my favorite all-time oatmeal cookie recipe. I only spilled one whole pan of uncooked cookies - nearly cried. Anyway, Jack enjoyed eating some cookie dough and I let him have one cookie when they got done.

Thai Chicken Noodles

Chopping nuts for the cookies

Thai chicken noodles in the slow cooker adapted from recipe at Mother Thyme

serves 5 or 6 (I halved this)

• 3 chicken breast fillets (about 600g)
• 3 or 4 cloves garlic, minced (used 2)
• 2 tbsp freshly minced ginger (I used 1 T ground ginger and it’s TOO much!)
• 2 cans coconut milk (used 1)
• 4 cups chicken stock (used 2 c)
• 4 tbsp soy sauce (used 1 T coconut aminos)
• 1 tbsp sweet chili sauce (used ½ tsp chili powder)
• 300g un-cooked spaghetti (used rice spaghetti)
• 1 large or 2 medium red capsicums, sliced finely
• 2 medium carrots, cut into thin batons
• 2 tbsp lime juice
• chopped basil and mint for garnish
• Coarse salt and freshly ground pepper

Pour the coconut milk into the slow cooker and add the chicken stock, garlic, ginger, chicken breast, soy sauce, lime juice, sweet chili sauce and a sprinkling of salt and pepper.

Put the lid on and turn it to high. Cook it for 3 hours.

Take the lid off and remove the chicken fillets to a plate. Use two forks to shred them and then return them to the slow cooker. Add the vegetables and stir it all together then put the lid back on and cook it for another 30 minutes.

Add spaghetti and cook a little longer. Serve the noodle soup garnished with chopped basil and mint.