Oldie but Goodie

I was skimming through some old baby pictures of H while putting together a photo book when I found this one. It was taken the first night at the hospital after coming into the world. If you're wondering where we got his precious little Santa's hat: there was a group of older ladies who knitted a bunch of them and dropped the hats off at the hospital nursery to give to all the babies born leading up to Christmas. Sweetest thing ever. It fit his little (big) noggin like a glove and kept it nice & toasty through the winter months. Definitely plan on putting it on Baby P(h)at when he/she arrives. I'll have to do a future post about that eventful day leading up to his birth but for now I'll just share this photo. What did I ever do without you my baby boo?

Moving onto the grub...I tried my hand at Pad Thai tonight and it turned out pretty tatsty but maybe a tad too spicy for my caucasion baby daddy. Poor Jorts sounded like a vacuum cleaner while trying to eat it (you know, that sound you make when you suck in air).

Me: You ok boo?
Jorts: Yea (hoo) it's just that (hoo) I have to do this (hoo) after every bite to keep my (hoo) lips from falling off. (hoo) But it's really good. (hoo) Do we have any milk? (hoo)
Me: Oh no! I followed the recipe to the T and didn't even add extra Sriracha! (*side note: I might have possibly added an extra dash or so...) If it's too hot, you don't have to eat it. We have pizza left overs.
Jorts: No, no, it's (hoo) really good. (hoo) Great job baby. (hoo)

A few bites later...

Jorts: Ok you're going to (hoo) have to finish mine. (hoo) I can't feel like tongue.

If you want to thai it out yourself, here's the recipe:

1. Cook 8 oz of flat rice noodles according to package (you'll more than likely be instructed to soak them in cold water for 30 mins rather than boil them. It keeps the noodles chewy this way.)
2. Combine 2 tbl of dark brown sugar, 2 tbl of soy sauce (I prefer low-sodium), 1.5 tbl of fish sauce (whatever you do, do NOT smell this. Just trust that it'll taste good when it's all said & done), 1.5 tbl of lime juice and 1 tbl of Sriracha in a bowl. Whisk together.
3. Heat a large skillet or wok over med-hi heat. Add 3 tbl of canola oil and swirl to coat. Add 1 cup of green onions cut into 2 inch pieces, 8 oz of peeled & deveined shrimp and 5 minced garlic cloves; stir-fry until shrimp is almost done (~2 mins).
4. Add cooked noodles then toss to combine. Stir in sauce; cook 1 min, stirring constantly to combine.
5. Top each serving with 1/4 cup of bean sprouts, 1 tbl of chopped peanuts and 2 tsp of fresh basil ribbons. This recipe should make about 4 servings (or more like 2 if you eat like us).

Final step is to chow down on the Thai skrimp goodness. That's right, I said skrimp. Makes it sound like it has more soul...or something. Anywho, I chose to skip the bean sprouts b/c I read that preggos should avoid sprouts but all you non-paranoid lovelies out there feel free to add them. I'm sure the added crunch would be delish.

Happy Easter!